Servings: 2
Calories: 210kcal
Equipment
- 1 large pot
Ingredients
- 1 tablespoon Butter
- 1 tablespoon Extra Virgin Olive Oil plus extra for garnish, optional
- 1 Small White Onion diced
- 3-5 Garlic Cloves peeled and chopped
- ½ lbs. Malanga peeled and cut into 2 inch pieces
- 5 cups Chicken Broth
- ½ cup Whole Milk
- Salt to taste
- Chopped Parsley
Instructions
- Over medium heat, add the butter and olive oil to a big pot. Add the onions to the pot once the butter has melted and begun to foam. The onions should be cooked for two to three minutes, stirring often.
- Cook for 1 minute while stirring nearly constantly after adding the garlic.
- Stir in the Malanga and chicken broth after adding them to the pot. Stirring occasionally, turn the heat to high and bring the liquid to a boil. Once the broth has reached a rolling boil, reduce the heat to medium-low and cover. (Reduce the heat a little if the liquid is boiling too quickly.)
- Cook the malanga until it is extremely soft and readily crumbles apart when squeezed with a spoon or fork. 40 to 50 minutes, occasionally stirring.
- Once the soup is off the heat, puree it in the pot using an immersion blender. (Use a blender if an immersion blender is not available. Process hot liquid in small batches rather than filling the blender to the brim.
- The milk can be warmed in a small pot or the microwave.
- Add the milk to the Malanga soup while it is still off the heat and stir well to incorporate. Warm the saucepan well by setting it over medium-low heat. The soup shouldn't be allowed to boil.
- If necessary, salt the crema de Malanga after tasting it. If desired, add a few drops (or a stream) of olive oil as a garnish.
Nutrition
Calories: 210kcal | Carbohydrates: 22g | Protein: 23g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 31g | Trans Fat: 21g | Sodium: 22mg | Potassium: 21mg | Fiber: 23g | Vitamin A: 111IU | Calcium: 111mg | Iron: 0.8mg
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