Brazil, Cassava Cream With Crab, a Soup

DIRECTIONS

• Peel the cassava, cut it in small pieces and cook it in water until soft.
• When it's soft, mash it, mixing it with the stock little by little.
• A mixture or a food processor gives excellent results.
• Use the clearest, best quality stock you can.
• Meanwhile, steam some crab – use water with some lemon.
• Or, just use flaked crab meat.
• Make sure there are no cartilage pieces.
• Season the cassava in stock, now add the crab meat.
• Let the crabmeat heat up in the hot soup.
• Pour into a tureen or individual bowls, and sprinkle with salt and pepper and a few drops of olive oil.