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Creamy Cassava Soup: Warming Dinner, in 1 Pan

Creamy Cassava Soup: Warming Dinner, in 1 Pan

Creamy Cassava Soup: Warming Dinner, in 1 Pan

Creamy cassava soup very easy to prepare: your complete dinner in 1 pan




A real meal with that smoky flavor and a spicy touch.

Recipe for 4 people.

Classic (no restrictions), Gluten Free

Preparation: 00:55

Interval: 00:10

TOOLS

1 kettle, 1 pressure cooker, 1 potato peeler (optional), 1 cutting board(s)

EQUIPMENT

conventional + mini processor (optional) + mixer

METERS

cup = 240 ml, tablespoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Ingredients: CASSAVA SOUP WITH GINGER AND RIBS

– 10 units of cassava, peeled and roughly chopped (each unit weighs 100 g)

– 1/2 large onion, peeled and chopped.

– 1/2 carrot(s), peeled and roughly chopped.

– 2 celery stalks, chopped..

– 400g smoked pork ribs, with bone.

– 2 cloves of garlic

– 2 bay leaves

– parsley to taste, chopped stems and leaves. Use the leaves to finish.

– 2 pieces of ginger, 1 cm, peeled and chopped

– Salt to taste

– pepper to taste THE

PROVOLONE CHIPS Ingredients

– 500 g of fresh smoked provolone (cylinder) (optional)

– dried oregano to taste (optional) THE

PREPARATION:

  1. Separate the utensils and ingredients for the recipe.
  2. Put a kettle of water on to boil.
  3. Clean and roughly chop the vegetables: cassava, onion, celery and carrot.
  4. Chop the parsley, keeping the stems aside for preparation and the leaves for finishing.
  5. Peel and cut the ginger into small pieces.
  6. Preheat the oven to 180°C to prepare the provolone chips.

PREPARATION:

CASSAVA SOUP WITH GINGER AND SMOKED RIBS

  1. Place all the ingredients of the recipe in a pressure cooker, together with the chopped parsley stalks (keep the chopped leaves aside for the finishing).
  2. Season with salt and pepper to taste.
  3. Add boiling water, just enough to cover. Reserve boiling water if necessary.
  4. Close the pan and cook over high heat until pressure is reached.
  5. When it starts to sizzle, lower the heat and cook for 20 minutes.
  6. While the soup is cooking, prepare the provolone chips.

PROVOLONE CHIPS:

  1. Slice the provolone thinly and evenly. The cut should preferably remove whole slices, without breaking them. Use a mandolin, set to the “thicker” side, if you have one.
  2. Arrange the provolone slices in the baking tray(s), without overlapping them.
  3. Place in the oven for 4-8 minutes (in our test 6 minutes were enough).
  4. The chips will be ready when they are golden.
  5. Remove from the oven, place on a rack and leave to cool.

APPETITE OR SWEET (optional):

If you have chosen to prepare an appetizer or dessert, take advantage of the remaining time for preparation.

CASSAVA SOUP WITH GINGER AND SMOKED RIBS

  1. After the estimated pressure time, turn off. Carefully remove the pressure, open the pan and check that the vegetables and ribs are well cooked: the meat of the ribs should fall off the bone and the vegetables almost “melt”.
  2. If everything is cooked as described above, remove the bay leaf(s) and ribs from the pan.
  3. Blend the soup with a blender, in a pan, until very smooth and creamy.
  4. Adjust the seasonings.
  5. If necessary, add more water to achieve the right consistency: the soup cannot be dense, it must be fluid and creamy.
  6. In a mini food processor, place the smoked ribs (boneless, just the meat) and blend until they are chopped into pieces. If it is very soft, this step can be done with 2 forks.
  7. Mix the chopped ribs with the chopped parsley.

FINALIZATION AND ASSEMBLY:

  1. Arrange the provolone chips in individual containers.
  2. Separately, arrange the ribs in other bowls, preferably individual ones.
  3. Serve the soup very hot, accompanied by the smoked ribs and provolone chips.
  4. When serving, if desired, place a few ribs in the center of the soup.

a) This ingredient/s may contain traces of gluten due to cross-contamination. Gluten does not cause any harm or discomfort to people who are not sensitive or allergic to lactose and can be consumed in moderation without any harm to health. Consumption by celiac subjects, even in small quantities, can cause various reactions. Therefore, we always recommend reading the labels of this ingredient/s and other ingredients that may not be marked very carefully and opting for brands that certify that the product does not contain GLUTEN.

Want to make this recipe? Go to the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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Source: Terra

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