Sopa de Mandioquinha

Name: Sopa de Mandioquinha
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Brazilian
Ingredients: 1 kg Mandioquinha, batata-baroa/arracacha, peeled and cut into chunks; 1 medium Onion, diced; 2 cloves of Garlic, minced; 1 tbsp Olive Oil; 1 tbsp Unsalted Butter; 1.1 l Chicken Stock, or Vegetable Stock; 1 1/4 tsp Salt, fine; 1/4 tsp Pepper (Black); 200ml Creme de Leite, Brazilian table cream or Heavy Cream; 2 tbsp Cheiro-Verde, parsley and chives, finely chopped

Sopa de Mandioquinha is a silky, comforting Brazilian soup that highlights the sweet, earthy flavor of mandioquinha (arracacha). Gently sautéed aromatics, a rich chicken stock and a touch of cream create a velvety bowl that’s finished with fresh cheiro-verde for brightness — perfect as a starter or a light, warming meal.

Sopa de Mandioquinha is a silky, comforting Brazilian soup that highlights the sweet, earthy flavor of mandioquinha (arracacha). G... Show more

Traditional Brazilian Recipe

Health Grade

B- · Healthy

Rating

4.1

Time

50 min

Price

1,95 €

Calories

503 kcal

low calorie

easy

one pot

gluten free

Method

Prep the ingredients

Rinse the Mandioquinha well, peel it, and cut it into even chunks. Dice the Onion and mince the Garlic. Finely chop the Cheiro-Verde and set it aside for the end.

Sauté the base

Set a large pot over medium heat and melt the Unsalted Butter in the Olive Oil. Add the onion and cook, stirring often, for 4 minutes until soft and translucent. Stir in the garlic and cook for 30 seconds more, just until fragrant; don't let it brown.

Simmer the soup

Add the mandioquinha chunks to the pot, pour in the Chicken Stock, and season with the Salt and Pepper. Bring everything to a boil, then lower the heat and simmer for 20 minutes, until the mandioquinha is very tender and falls apart easily with a spoon.

Blend until smooth

Take the pot off the heat and blend the soup until completely smooth. If you're using an immersion blender, keep the head submerged and move it around the pot so the hot soup doesn't splatter.

Finish and serve

Return the soup to low heat and stir in the Creme de Leite until it looks silky and lightly creamy. Do not let it boil after the cream goes in. Taste and adjust the seasoning if needed, then ladle into bowls and finish with the chopped cheiro-verde.