Brazil, Cassava Cream With Crab, A Soup

1. 1

   Peel the cassava, cut it in small pieces and cook it in water until soft.

2. 2

   When it's soft, mash it, mixing it with the stock little by little.

3. 3

   A mixture or a food processor gives excellent results.

4. 4

   Use the clearest, best quality stock you can.

5. 5

   Meanwhile, steam some crab - use water with some lemon.

6. 6

   Or, just use flaked crab meat.

7. 7

   Make sure there are no cartilage pieces.

8. 8

   Season the cassava in stock, now add the crab meat.

9. 9

   Let the crabmeat heat up in the hot soup.

10. 10

    Pour into a tureen or individual bowls, and sprinkle with salt and pepper and a few drops of olive oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.