Crema de Malanga
A silky Cuban root vegetable soup made from malanga cooked in savory broth and finished with heavy cream.
Ingredients
- 2 lbs malanga root, peeled, cubed
- 2 tbsp unsalted butter
- 1 cup yellow onion, chopped
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 1 tsp salt
Instructions
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1
Melt 2 tbsp unsalted butter in a large pot over medium heat.
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2
Add 1 cup chopped yellow onion and 2 minced garlic cloves, sautéing for 5 minutes until soft.
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3
Add 2 lbs peeled, cubed malanga root, 4 cups vegetable broth, and 1 tsp salt to the pot, bringing to a boil.
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4
Reduce heat to low, cover, and simmer for 20 minutes until the malanga is fork tender.
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5
Transfer the soup mixture to a blender and purée until smooth.
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6
Return the purée to the pot, stir in 1/2 cup heavy cream, and heat through before serving.