|Category:||Soups and Stews|
|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.
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)
- Cook yautia with onion in broth 30 minutes or until tender.
- 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.