Cuban Malanga Soup recipe - How to Make Crema de Malanga
courtesy of the
Cocina Cubana Club founded by Pascual Perez &
It's believed that malanga was first grown in
South America, with its roots used for cooking. Over time it became
popular in the Caribbean, especially Cuba where it's used in soups,
to make fritters, or just peeled
1 cup extra-virgin olive oil
4 garlic cloves, peeled
2 pounds malanga, peeled, cut crosswise into 1-inch-thick slices
1 cup (or more) low-salt chicken broth or vegetable broth
Preheat oven to 375°F. Combine oil and garlic in custard cup. Cover
with foil. Bake until garlic is soft, about 35 minutes.
Meanwhile, cook malanga in large saucepan of boiling salted water* until
tender, about 35 minutes; drain. Transfer malanga to large mixing bowl. Add 1
cup broth and roasted garlic with oil and beat with electric mixer until fluffy
and almost smooth, adding more broth by tablespoonfuls for desired texture.
Season to taste with salt and pepper. Serves 4-6.
Sonia's Cooking Notes
roast the garlic in
the toaster oven, no need to turn regular oven on unless you're making a large
quantity of roasted garlic.... And even then.
* I cook the malanga in the chicken broth (I either make my own or use a
brand with no salt and no MSG) and I use the blender to puree the malanga and
roasted garlic with half and half or whipping cream. Adjust seasoning.
Main Cuban recipe pages:
• soups •