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Jan 24, 2008

Category:Soups and Stews
Cuisine:Caribbean
Prep Time:Less than 4 hrs

This soup is good hot, chjlled, or at room temperature. If you come to Puerto Rico be sure to try this soup.....it is our version of Vichyssoise!

Yautia, a hispanic staple, is a New World plant nearly identical to Taro, in fact the two are interchangeable in Puerto Rican cooking. From the Americas, the yautia reached West Africa, which is now the major producer. It has shaggy, scaly skin that does not quite cover the flesh, and it is elongated, tapered, and bumpy. Yautia blanca (white), which is the most common type in the United States, can be earthy and waxy to mild and smooth. Yautia Lila (lavender) has gray-lavender flesh and a heavier texture. Yautia amarilla (yellow) is barrel shaped, ridged, and dense. Cooked, it is sweet, nutty, deep gold in color, and so dry and dense that it is often used for making dough. Yautia is available year round especially in Latin American markets.

When purchasing Yautia it should be firm to the touch. For a rich and creamy consistency, choose medium to large yautia that are relatively light colored. Prick with your fingernail; the flesh should be juicy and crisp. Avoid any yautia with soft spots, traces of mold, sprouts, or shriveling at either end.

Once you get the yautia home you want to store it in a cool moist place.



INGREDIENTS:

2 1/2 pounds yautia (taro root), peeled, diced
2 medium yellow onions, sliced
4 cups broth, of your preference (typically chicken broth is used)
1 cup light cream
1 teaspoon salt
1 teaspoon pepper, ground (preferably white pepper)
pinch nutmeg, ground
cilantro, minced, for garnishing (optional)

DIRECTIONS:

  • Cook yautia with onion in broth 30 minutes or until tender.
  • Drain.
  • Puree mixture in blender or food processor.
  • Pass through a sieve.
  • Thoroughly stir in cream, salt, pepper, and nutmeg.
  • Refrigerate a minimum of 2 hours before serving.
  • Garnish with cilantro before serving.

BUEN PROVECHO!

Visibility: Everyone
Posted: Thursday January 24, 2008, 7:52 am
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Ds R.
female , single
New York, NY, USA
DS'S SHARES
Jul
29
(0 comments  |  discussions )
This is Caribbean comfort food at its best! I just want to curl up and purr after eating this drizzled with Puerto Rican hot sauce and a side of garlicky fried green plantains along with red beans and rice. INGREDIENTS: 1 1/2 lbs large shrimp...
Jun
17
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There are all types of fritters in Puerto Rican cuisines. And we Puerto Ricans do have a sweet tooth. Buñuelos are very common in Puerto Rico. I would describe a buñuelo like a fried donut hole or zeppole. This particular sweet bu&ntil...
Apr
8
(2 comments  |  discussions )
This is a very quick, healthy, and simple dish to make when you are in a hurry, and it tastes GREAT! Don't waste the oil left in the pan after cooking the fish...it's too tasty! Get a few more garlic cloves, mash them to a paste. Sautee i...
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There are two kinds of guanimes in Puerto Rico. The more widely known guanime is made with cornmeal. More widely known on the southern coast of Puerto Rico are the guanimes made with flour. Just like its cornmeal cousin it ...


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22
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HEAR WHAT OPRAH WINFREY HAD TOSAY ABOUT MEN :If a man wants you, nothing can keep him away. If he doesn't want you, nothing can make him stay. Stop making excuses for a man and his behavior. Allow your intuition (or spirit) to save you from heart...
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From so far I cannot touch you and feel you,I cannot hear you and do not know how to tell you.It seems so impossible that we can be together,The distance between us is so far as ever…But in my dreams I find you so close to me,To be with you ma...
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Here's to being lied to. To beingwalked on,  ;used, promisedsomet hing, & fed  bullshit. Here's to seeing the best in him; not believ ing that he could possibly  be as awful ...
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I started a new Facebook group called "Gardens to the Sky" I have some big ideas and I need a lot of help. I know my ideas can solve some of the world’s biggest problems by taking advantage of unused surface area we can solve problems such as, ...
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