Brazilian Cassava and Sausage Soup

Instructions

1. 1

   Peel 500 g cassava, remove the hard central woody core, and cut it into 2 cm cubes. Finely chop 150 g onion, mince 3 garlic cloves, thinly slice 200 g smoked sausage, and shred 100 g collard greens into thin ribbons. Have a large deep pot and a blender ready on the counter.

2. 2

   Place the cubed cassava into the large pot, add 1000 ml water and 5 g salt, then cover and bring to a boil over high heat. Reduce to medium heat and simmer for 20 minutes until the cassava is fork-tender and breaks apart easily. Do not drain the water, as it forms the flavorful base.

3. 3

   Carefully transfer the cooked cassava and all of its hot liquid into a blender using a ladle. Puree on high speed for 1 minute until completely smooth and velvety. If it feels too thick or jams the blades, add a splash of warm water (about 50 ml) and blend again until pourable.

4. 4

   In the same pot, melt 30 g butter over medium heat. Add the sliced sausage and fry for 5 minutes, stirring with a wooden spoon until browned and crispy at the edges. Stir in the chopped onion and garlic, cooking for 3 minutes until soft, translucent, and fragrant without burning.

5. 5

   Pour the blended cassava puree back into the pot with the sausage and onions. Stir well with a wooden spoon and bring to a gentle simmer over medium-low heat for 5 minutes. Stir constantly to prevent sticking to the bottom. If the soup gets too thick, stir in 50 ml water.

6. 6

   Turn off the heat entirely. Add the 100 g shredded collard greens into the hot soup, stirring with a spoon until wilted and vibrant green, about 2 minutes off the heat. Ladle the hot soup into deep bowls, ensuring every portion gets rich cassava cream and crispy sausage slice. Serve hot.

Serve with

Drink

Chinese Chrysanthemum Goji Herbal Tea (Juhua Gouqi Cha)

Chinese · 30 min