Malanga Lila Soup
This Cuban recipe is a favorite. It's similar in consistency to a creamy potato soup, but with a much earthier flavor. You'll love it!
Servings :2 people
Cuisine :American
Course:Appetizer, Main Course, Side Dish
Ingredients
- 2 pounds malanga lila, pitted, cut into 3/4 inch
- 1 cup olive oil extra virgin
- 4 garlic cloves, peeled
- 1 cup low-salt chicken or vegetable broth
Salt and pepper to taste
Instructions
- Combine oil and garlic in the custard cup. Cover with foil. Bake until garlic is soft, about 35 minutes
- Meanwhile, cook malanga in a large saucepan of boiling water until very tender, about 35 minutes; drain
- Transfer malanga to large mixing bowl
- Add 1 cup broth, roasted garlic, oil and beat with electric mixer until fluffy and almost smooth. Garnish with croutons
- Enjoy!
Calories:300
