- Yield: 4 servings
- Prep Time: 55 minutes
I was born and raised in Miami. Yuca soup was my tomato soup. I can't fathom having a grilled cheese sandwich without it. This is a Cuban favorite that is thoroughly enjoyed cold in the tropical summer heat, but I also love it hot in the winter months.
- Yuca - 1 1/2 lbs
- Olive oile - 1 tbs
- Leeks, sliced into thin slices, with green leaves and root cut off - 2
- Onion, white chopped - 1 medium
- Chicken stock - 2 cups
- Light cream - 1 cup
- Salt and pepper - 2 tsp each
- Cardamon - 1 tsp
- Preheat oven to 450° F. Cover a large cookie sheet with cooking spray.
- With a steel vegetable peeler, take off the yuca skin and ends. Cut in half lengthwise. With the steel end of the peeler or a paring knife, cut out any strings. A good place to start is at the top of the root. Cut into long 1/2"-thick pieces.
- In a large saucepan over high heat, cover the yuca slices with 2" of water. Stir in salt. Bring to a boil, cover and cook for 10 minutes.
- Using a sieve, drain the yuca. Rinse with cold water.
- In a small bowl, combine the olive oil, chili powder, salt and pepper.
- Place the yuca back in the saucepan. Pour the olive oil sauce over it, and toss lightly to coat.
- Place the yuca on the baking sheet in one layer. Bake for 15 minutes.
- With tongs or a pancake flipper, flip the yuca and bake for another 15 minutes.
- Serve warm.