Crema de Malanga

Method8 steps · about 1 hr 15 min

1. 1

   Step 1: Add the butter (1 tablespoon) and olive oil (1 tablespoon) to a large pot over medium heat. When the butter is melted and foamy, add the onion (1 small). Cook for 2–3 minutes, stirring frequently.

   Soften onion in butter and oil · 3 minUses 1 tablespoon Butter · 1 tablespoon Olive Oil · 1 small White Onion (small dice)

2. 2

   Step 2: Add the garlic (3–5) and cook for 1 minute, stirring almost constantly.

   Cook minced garlic without browning · 1 minUses Softened onion in butter and olive oil · 3–5 garlic cloves, minced

3. 3

   Step 3: Peel the malanga (2 1/2 lb), cut into two-inch (5 cm) pieces, rinse and drain. Add it with the five cups chicken broth to the prepared aromatic base. Bring to a boil, then reduce to medium-low and cover.

   Uses Prepared onion-garlic butter-oil base · 2 1/2 lb malanga, peeled, cut into 2-inch pieces, rinsed and drained · 5 cups Chicken Broth

4. 4

   Step 4: Cook for 40–50 minutes, stirring occasionally. Keep the broth at a simmer and adjust the heat as needed. The malanga is done when it’s very tender and breaks apart easily with a spoon or fork. The broth should be cloudy and slightly thickened. Remove the pot from the heat.

   Simmer malanga · 50 minUses Malanga and broth with prepared aromatic base

5. 5

   Step 5: Off heat, blend the cooked soup smooth with an immersion blender. For a countertop blender, let the mixture cool as required by its instructions and blend in batches; alternatively use a potato masher for a chunkier soup.

   Uses Fully tender cooked malanga soup

6. 6

   Step 6: Still off the heat, add the milk (½ cup) and stir well to combine. Return the pot to medium or medium-low heat and warm through. Do not let it come to a boil.

   Uses Prepared blended or mashed cooked malanga soup · ½ cup Whole Milk

7. 7

   Step 7: Taste and add the optional quarter teaspoon salt only if needed. Let the soup stand briefly to thicken slightly; if too thick, stir in a little of the separate optional finishing broth.

   Uses Warmed milk-finished malanga soup · 1/4 teaspoon salt if needed, to taste · Additional chicken broth as needed to thin finished soup, optional; amount unspecified

8. 8

   Step 8: Garnish with a small pinch of black pepper and chopped parsley, if desired, and serve warm.

   Uses Finished malanga soup at desired consistency · Black Pepper (for garnish (optional)) · Chopped Parsley (for garnish (optional))