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How to Make a Creamy Arracacha Soup

Name: How to Make a Creamy Arracacha Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Brasileira
Ingredients: 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

Por

Master Receita Solta

Prep Time20 min

Cook Time30 min

Servings4 servings

DifficultyEASY

Calories295 kcal

Resumo para quem tem pressa

"Sopa aveludada de mandioquinha cozida em caldo aromático de legumes e refogado de cebola e alho no azeite, finalizada com creme de leite fresco e cheiro-verde. Uma preparação reconfortante e nutritiva, excelente para jantares em noites frias com textura sedosa natural."

How to Make a Creamy Arracacha Soup

O Que Você Precisa Saber

- O amido característico da mandioquinha confere espessamento aveludado natural à sopa sem necessidade de farinha ou amido. - O processamento no liquidificador com o caldo ainda quente quebra as fibras e resulta em uma textura completamente homogênea. - A adição do creme de leite fresco no final quebra a densidade do tubérculo e agrega brilho e maciez ao paladar.

Ingredients

Main Course

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

Main Course

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.

Desligue o fogo e, com cuidado, transfira a mistura para o liquidificador.

Beat until you get a smooth and homogeneous cream.

Return the soup to the pot, add the heavy cream, and mix well.

Ajuste o sal e a pimenta a gosto, e aqueça novamente antes de servir.

Equipe sua Cozinha

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Chef 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

- A mandioquinha (batata-baroa) pode ser substituída por batata-doce branca, mandioca cozida ou abóbora cabotiá. - O creme de leite fresco pode ser substituído por creme de leite de caixinha ou leite de coco integral para versão sem lactose. - O caldo de legumes caseiro pode ser substituído por caldo de frango claro ou água filtrada com folha de louro.

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 You Freeze It?

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

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.

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.

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.

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.