Cassava soup

Cassava soup

Caldo de mandioca

By
From
This is Brazil
Serves
4
Photographer
Stuart Scott

Ingredients

Quantity Ingredient
2 tablespoons olive oil
1 smoked pork sausage or chorizo, thinly sliced
400g pork ribs, cut into separate pieces
1 large onion, finely chopped
3 garlic cloves, finely chopped
500g cassava, cut into 5 cm pieces, (see glossary)
1.5 litres chicken stock
sea salt
freshly ground white pepper
1 small handful coriander leaves, roughly chopped
1 small handful flat-leaf parsley, roughly chopped

Method

  1. Heat the oil in a heavy-based saucepan. Cook the sausage over a medium–high heat until browned. Transfer to a plate and refrigerate until required.
  2. Add the pork ribs to the pan and cook until browned all over. Reduce the heat to low, add the onion and garlic, and cook for 2 minutes, or until softened.
  3. Add the cassava, pour in the stock and bring to the boil. Reduce the heat to low, cover and gently simmer for 1½–2 hours, or until the meat on the pork ribs is tender and begins to fall off the bones. Remove from the heat and set aside to cool slightly.
  4. Remove the pork ribs from the soup, take any meat off the bones and roughly shred. Set aside.
  5. Using a food processor or hand-held blender, purée the soup. Add about 250 ml water to thin down the soup if it is too thick. Return the rib meat and sausage to the soup and gently reheat.
  6. Add sea salt and freshly ground white pepper to taste. Serve the soup sprinkled with the chopped coriander and parsley.
Tags:
This is Brazil
Brasil
Fernanda de Paula
Shelley Hepworth
sbs
Brazillian
South
American
Brasillian
Brasilian
Brazilian
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