Cassava Soup

Cassava Soup


ingredients:

500 grs. Cassava peeled and chopped into chunks
300 grs. sausage cooked pork, then cut into slices
50 grs. bacon diced
1 cup (tea) of chopped or grated onion
1 cup (tea) of chopped parsley
1 cup (tea) of chopped tomatoes without skins, seeds
½ cup (tea) of green onion white part only
1 glass of milk from small or large coconut
2 bouillon tablet
2 liters of water or
2 quarts of homemade beef broth
2 tablespoons of corn oil

How to Prepare:


Peel the cassava, cut into pieces, rinse well under running water.
Place the cassava in a pot to cook with water until softened, 20 to 30 minutes.

Separately cook the sausage, but instead stuck with a fork to get the air. Book.

After the boiled cassava, hit the blender with a little of the cooking water from cassava and coconut milk, until a thick cream.

Season with the bacon and onion and fried tomatoes in oil



Return the soup to the fire and if necessary add a little water from cooking cassava. Leave on heat for about 15 minutes.

The consistency of your soup is thinner or thicker taste.

Cut the sausage into thin slices, remove the skin, add to the broth of the soup.
   
Once turned off the fire add the parsley and chives

Put the soup in a tureen with lid sling.

Serve in deep dish, shallow dish with a trimmer.

Can also serve individual bowl of clay, with a sideboard underneath.

Note:

If you do not like white soup, hit a raw medium carrot, strain and pour into the soup along with the coconut milk.
Can also cause piece of beetroot, do the same procedure carrot.
If you want the green soup, hit a bunch of parsley with stems in a blender, strain, do the same procedure in the previous soup.