Warm your soul with a bowl of Caldo de Mandioca, a classic Brazilian soup. This rich, creamy cassava soup is packed with savory flavors from meats and herbs, making it the perfect comfort food for any occasion.
Ingredients
🫒 2 tablespoons Olive Oil Brand not visible
🧄 3 cloves Minced Garlic
🧅 1/2 Medium Chopped Onion
🧂 Salt, amount as needed
🌶️ Black Pepper from a generic shaker
🌿 Chopped Fresh Herbs Cheiro Verde typically parsley and chives, amount not specified
🍅 1 Chopped Tomato, without seeds
🌭 1 cup approximately 150g Diced Calabresa Sausage
🥓 1 cup approximately 150g Diced Bacon
🥩 1 cup approximately 150g Desalted, Cooked, and Shredded Salted Beef
🍠 600g Cooked Cassava, cooked with water and 1 beef bouillon cube
🧊 1 Beef Bouillon Cube Brand not visible
🚰 Cassava Cooking Water, amount as needed
💧 Approximately 400ml Additional Water
Instructions
1- Prepare the Cassava:
- Ensure your cassava is thoroughly cooked.
- Remove its fibrous core before proceeding.
- Keep the cooking water for blending.
2- Blend the Cassava:
- Place the cooked cassava in a Mondial red blender.
- Add cooking water and blend for about 1 minute until smooth.
- Gradually incorporate 400ml of additional water as needed for a creamy consistency.
- Set aside.
3- Sauté the Bacon:
- Heat olive oil in a medium aluminum pot over medium heat.
- Add diced bacon, frying until browned and crispy.
4- Fry the Calabresa Sausage:
- Add diced calabresa sausage to the pot.
- Cook until both meats are golden brown.
5- Sauté Aromatics:
- Push the meats to one side.
- Add minced garlic to the cleared space.
- Cook until fragrant and golden.
- Add chopped onion, sautéing until translucent.
6- Incorporate the Beef:
- Add the cooked, shredded salted beef.
- Stir everything together thoroughly.
7- Add Tomato and Pepper:
- Mix in the chopped tomato and black pepper.
- Let the tomato soften and form a sauce with the meats.
8- Combine with Cassava Puree:
- Pour the cassava mixture into the pot.
- Mix well to combine all ingredients.
9- Adjust and Simmer:
- If too thick, add more water to reach desired consistency.
- Bring to a boil, then lower to a simmer.
- Let simmer for about 10 minutes for flavors to meld.
10- Final Touches and Herbs:
- Taste for seasoning, adjusting salt only if needed.
- Turn off heat, and stir in chopped fresh herbs.
11- Serve:
- Ladle the hot soup into mugs or bowls.
- Garnish with fresh herbs and enjoy.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 to 6
Calories: 450
Proteins: 15g
Fats: 25g
Carbohydrates: 35g
Equipment: Mondial red blender, medium aluminum pot, wooden spatula, gas cooktop
Cooking Tips:
- Reduce Salt: Due to the salted meats and bouillon, taste before adding extra salt.
- Texture Preference: Adjust water for a thicker or thinner consistency as desired.
- Cassava Flavoring: Use a bouillon cube or salt when cooking for enhanced flavor.
#braziliansoup #cassava #comfortfood #caldodemandioca #hearty #warmth
Cozinhando com a Ly: https://www.youtube.com/@cozinhandocomaly