- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 620 kcal
Quick summary
“Cassava soup with calabresa sausage combines the creamy texture of the cooked root with golden slices of smoked sausage sautéed in garlic and onion. It is worth making because it is a hearty one-pot dish that satisfies easily and warms up cold nights in a practical way.”
What you need to know
- Refogado inicial no óleo de cebola e alho com 200g de calabresa fatiada até dourar e liberar aroma defumado
- Cozimento de 1 kg de mandioca em pedaços com 4 xícaras de água por 30 minutos até atingir maciez extrema
- Processamento opcional com mixer ou liquidificador para textura aveludada finalizada com salsinha fresca picada
Ingredients
Main
- 1 kg of cassava, peeled and cut into pieces
- 200 g of cured smoked sausage (calabresa) in slices
- 1 chopped onion
- 2 cloves garlic, minced
- 4 cups of water
- 2 tablespoons oil
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
Principal
- Heat the oil in a large pot and add the onion and garlic, sautéing until golden.
- Add the sliced calabresa and fry until well browned.
- Add the cassava and mix well, letting it fry for about 2 minutes.
- Add the water and season with salt and pepper to taste.
- Cook over medium heat for approximately 30 minutes or until the cassava is very soft.
- With a hand blender or blender, blend the soup until you get a creamy texture, if preferred.
- Return the soup to the pan and adjust the seasoning if necessary.
- Serve hot, decorating with chopped parsley.
Chef's tips
- Retire os filamentos duros centrais da mandioca cozida antes de bater a sopa para que o creme fique perfeitamente liso
- Reserve metade das rodelas de calabresa já fritas para adicionar inteiras ao creme batido, garantindo contraste crocante
- Se a mandioca for muito fibrosa, passe o creme batido por uma peneira grossa antes de voltar a sopa para a panela
Variations
- Sopa rústica com pedaços batendo apenas metade da mandioca e mantendo cubos inteiros macios misturados ao caldo
- Sopa de mandioca com couve acrescentando folhas de couve fatiadas fininhas nos últimos 3 minutos de fervura da sopa
- Versão picante adicionando uma colher de café de pimenta-calabresa seca moída junto ao refogado de alho e linguiça
Substitutions
- A mandioca (aipim/macaxeira) pode ser substituída por mandioquinha (batata-baroa), inhame cozido ou batata-doce
- A linguiça calabresa defumada pode ser substituída por paio fatiado, lombo suíno defumado em cubos ou bacon crocante
- O óleo vegetal pode ser substituído por azeite de oliva extravirgem ou banha de porco para refogar a cebola e o alho
How to store
Store the soup in a closed container in the refrigerator for up to 3 days. Since cassava starch thickens intensely when cooled, add half a cup of boiling water when reheating in a pot over low heat, stirring continuously.
Can it be frozen?
Freezes perfectly in airtight containers for up to 90 days in the freezer. To defrost, move to the refrigerator in advance and heat in the pan stirring with a wire whisk so that the cassava puree regains its velvety texture.
What to serve with
Serve very hot in deep bowls accompanied by crunchy garlic toast, slices of fresh French bread, or artisanal Italian bread. Freshly grated Parmesan cheese sprinkled over the hot surface melts to form a perfect finish.
Frequently asked questions
Does the soup thicken a lot after it's cold?
Yes, cassava has a high concentration of starch that gelatinizes when cooling; just add water or vegetable broth little by little when reheating.
How to prevent calabresa from becoming rubbery in the soup?
Fry the slices over medium heat until golden before adding the soup water, keeping part of the slices reserved to place on the plate when serving.
Does the cassava need to be cooked in a pressure cooker?
It is not mandatory, but the pressure cooker reduces the cooking time of the cassava from 30 to just 15 minutes after pressure starts.
Is it better to blend the soup with an immersion blender or a regular blender?
Immersion blender allows pureeing directly in pot while controlling texture; the blender produces a more homogeneous and smooth cream, and care must be taken with the hot steam.
