- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 295 kcal
Quick summary
“Velvety soup of arracacha cooked in aromatic vegetable broth and sautéed onion and garlic in olive oil, finished with fresh heavy cream and green seasoning. A comforting and nutritious preparation, excellent for dinners on cold nights with a natural silky texture.”
What you need to know
- The characteristic starch of the Peruvian parsnip gives a natural velvety thickening to the soup without the need for flour or starch.
- Processing in a blender with the broth still hot breaks down the fibers and results in a completely smooth texture.
- The addition of fresh heavy cream at the end breaks the density of the tuber and adds shine and softness to the palate.
Ingredients
Main
- 500g of arracacha peeled and cut into cubes
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 liter of vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/2 cup fresh cream
- Green onions to taste for garnish
Instructions
Principal
- In a large pot, heat the olive oil and sauté the onion and garlic until golden.
- Add the chopped arracacha and stir for about 5 minutes.
- Pour the vegetable broth into the pot and bring to a boil.
- Reduce the heat and cook for approximately 30 minutes, or until the Peruvian parsnip is soft.
- Turn off the heat and, carefully, transfer the mixture to the blender.
- Beat until you get a smooth and homogeneous cream.
- Return the soup to the pot, add the heavy cream, and mix well.
- Adjust salt and pepper to taste, and heat again before serving.
Chef's tips
- Cut the mandioquinha pieces into uniform cubes so they cook in the same time without falling apart before they're ready.
- Let the mixture cool for a few minutes and hold the blender lid with a clean cloth to prevent steam pressure.
- Add the fresh heavy cream only after turning off the heat to prevent the fat from curdling in vigorous boiling.
Variations
- Add golden and crunchy bacon cubes or fried leek slices on top of the bowl at the moment of serving.
- Add a pinch of freshly grated nutmeg and fresh ginger zest when beating to intensify the thermal notes.
- Incorporate cubes of minas padrão cheese or crumbled gorgonzola at the bottom of the bowl before pouring the steaming soup.
Substitutions
- The arracacha (Peruvian parsnip) can be replaced by white sweet potato, cooked cassava, or kabocha squash.
- The heavy cream can be replaced by boxed cream or whole coconut milk for a lactose-free version.
- Homemade vegetable broth can be replaced by clear chicken broth or filtered water with a bay leaf.
How to store
Store the soup in a glass container with an airtight seal in the refrigerator for up to 3 days. Reheat over low heat in a covered pot, stirring frequently and adding two tablespoons of water or broth if the cream has thickened too much.
Can it be frozen?
The mandioquinha soup freezes very well before adding the fresh heavy cream for up to 90 days in proper containers. Thaw in the refrigerator overnight, boil in a pan, and finish with fresh heavy cream and fresh herbs at the time of consumption.
What to serve with
Serve accompanied by golden croutons in olive oil with oregano, toasted Italian bread slices with garlic, or freshly grated parmesan cheese. A glass of light red wine like Pinot Noir pairs pleasantly.
Frequently asked questions
Can I use industrialized vegetable broth cubes?
You can use it, but reduce the salt added to the recipe by half, as ready-made broths concentrate a high sodium content that can overwhelm the delicate flavor of the arracacha.
What is the correct consistency before adding the heavy cream?
The blended broth should have the consistency of a thin purée; if it's too dense, add another 1/2 cup of hot vegetable broth before mixing in the fresh cream.
Why does the arracacia (Peruvian carrot) darken when peeled?
The root oxidizes quickly in contact with air; to maintain the bright yellow color, place the peeled cubes immediately in a bowl with cold water and a few drops of lemon.
How to prevent the arracacha soup from having a sticky texture?
Blend in the blender just long enough to smooth the broth; beating excessively at high speed breaks the starch molecules, giving a viscous or gummy appearance.
