Brazilian Mandioquinha and Collard Greens Soup

Instructions

1. 1

   Peel 500 g of mandioquinha and cut into 2 cm chunks. Finely dice 150 g of onion and mince 12 g of garlic. Wash 100 g of collard greens, remove thick stems, roll leaves tightly, and slice into paper-thin ribbons. Set a deep soup pot on the stove.

2. 2

   Place the pot over medium heat and melt 30 g of butter. Add the diced onion and minced garlic, sautéing with a wooden spoon for 4 to 5 minutes until soft and translucent without scorching. If the garlic browns too fast, lower the heat slightly and add a splash of water.

3. 3

   Add the 500 g of chopped mandioquinha, 6 g of salt, and pour in 1000 ml of water into the pot. Turn the heat to high until the broth reaches a rolling boil, then reduce heat to medium-low. Cover with a lid and simmer for 15 to 18 minutes until the root chunks are completely fork-tender.

4. 4

   Turn off the heat and move the pot to a safe flat work surface. Use an immersion blender directly in the pot to purée the soup for 2 minutes until completely smooth, velvety, and lump-free. If the soup appears too thick, stir in an extra 50 ml of warm water to loosen the texture.

5. 5

   Return the pot to low heat. Whisk in 100 g of requeijão cream cheese until dissolved and creamy. Add the sliced collard greens and simmer uncovered for 3 to 4 minutes, stirring continuously so the bottom does not scorch, until the green ribbons soften and turn vibrant dark green.

6. 6

   Check the seasoning and add a tiny pinch of salt if needed. Turn off the heat and let the soup rest in the pot for 2 minutes. Ladle hot into shallow soup bowls. The soup should be thick, smooth, and studded with vibrant green ribbons; serve immediately with crusty bread.