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Brazilian recipe

Creamy Cassava Soup (Sopa de mandioca)

This hearty cassava soup is a staple of Brazilian comfort food, cherished for its smooth texture and rich, savory depth.

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30 min preparation 20 min cooking 6 portions 1603 product views
Creamy Cassava Soup (Sopa de mandioca)

Ingredients

100g bacon, diced
2 links of linguiça calabresa, smoked and sliced
1 paio sausage, sliced
1 onion, finely chopped
3 cloves garlic, minced
2kg cassava (mandioca), boiled and tender
Water, as needed
Cambuci pepper, diced
1 cup fresh cilantro and parsley (cheiro verde), chopped
Dried oregano, to taste
Salt, to taste
Black pepper, to taste
2 large eggs

Where to find ingredients

Find fresh cassava (often labeled as yuca or tapioca root) at local vegetable markets or specialized produce stores. For the meat components, look for high-quality smoked sausages; if the specific Brazilian types are unavailable, mild smoked pork sausages serve as a suitable substitute. Fresh herbs can be sourced from local vegetable vendors or small-scale market stalls.

Preparation method

  1. Sauté the garlic and onion in a large heavy-bottomed pot.
  2. Add the bacon, paio, and linguiça to the pot.
  3. Stir well and cook until the meats are browned and aromatic.
  4. Incorporate the boiled cassava into the pot.
  5. Add enough water to cover the ingredients, leaving about two fingers' width of space above the mixture.
  6. Stir in the cheiro verde, diced cambuci pepper, oregano, salt, and black pepper.
  7. Bring the soup to a gentle boil.
  8. Crack the two eggs directly into the simmering soup.
  9. Gently stir the soup so the eggs form delicate ribbons in the broth before serving.

Observations

This wholesome soup is an ideal choice for cooler days. The combination of tender boiled cassava and smoky cured meats creates a thick, velvety base, resulting in a substantial and straightforward meal.
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