Brazil, Cassava Cream With Crab, a Soup

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READY IN: 55mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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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.
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