Nutritional Info

Nutrition Facts

Serving Size 1 (313g)

Calories 434
Calories from Fat 295 (68%)
Amount Per Serving %DIV
Total Fat 32.8g 50%
Saturated Fat 17.1g 86%
Monounsaturated Fat 11.8g
Polyunsaturated Fat 4g
Trans Fat 0.0g
Cholesterol 82.8mg 28%
Sodium 498mg 22%
Potassium 558.8mg 12%
Total Carbohydrate 10.8g 4%
Dietary Fiber 0.1g 1%
Sugars 8.7g
Protein 19.7g 39%

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Recipe Description
One of the hallmarks of Nuevo Latino cooking is its playfulness. Another is its freedom to borrow ingredients and cooking methods from cuisines around the world. Put them together and you get this refreshing soup, a Latino take on France's famous vichyssoise. To slash the fat in the original version, I replace the heavy cream with evaporated skimmed milk and non fat sour cream. The flavor is as fantastic as ever.
Prep time
4 hr 15 min
Cook time
30 min
Ready In
4 hr 45 min

Ingredients

Serves Tool

Serves To:USMetric
3 Tablespoon(T)  fresh chives, snipped
1 Cup(c)  non fat sour cream
1   bay leaf
1 Cup(c)  evaporated skimmed milk
3 1/2 Cup(c)  chicken stock or broth
1 Pound(lb)  yuca, peeled, cored and cut into 3 by 1/2 inch strips
2 Clove(clv)  garlic, minced
5   scallions, whites finely chopped and greens thinly sliced
3   leeks, trimmed, washed and finely chopped
1 1/2 Tablespoon(T)  olive oil
1 Pinch(pn)  white or black pepper, ground, to taste
1 Pinch(pn)  salt, to taste

Preparation

Heat the oil in a large heavy saucepan over medium heat. Add the leeks, scallion whites and garlic. Cook, stirring often, for 5 minutes, or until the vegetables are soft but not brown. Add the yuca, 3 1/2 cups of the stock or broth, the evaporated milk and bay leaf. Loosely cover the pan and cook for 15 minutes, or until the yuca is tender when tested with a fork. Stir in the sour cream and cook for 5 minutes, or until the yuca is very soft. Season with salt and pepper. Remove and discard the bay leaf. Transfer the soup to a blender and puree. Strain into a serving bowl and let cool to room temperature. Cover and refrigerate for 4 hours, or until cold. The soup should be the consistency of heavy cream. If it is too thick, add a little more stock. Taste and add more salt and pepper, if desired. Stir in 1 1/2 tablespoons of the chives. Ladle the soup into bowls and garnish each with some of the remaining chives and reserved scallion greens.

Additional notes

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Chilled Yucca Soup
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