Brazilian recipe
Cassava Soup (Sopa de mandioca)
Cassava soup is a classic Brazilian dish, prized for its comforting flavour and easy preparation.
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Ingredients
100 g diced bacon
2 calabresa sausages
1 paio sausage
1 chopped onion
3 chopped garlic cloves
2 kg cooked cassava
Water, enough to cover
Cambuci pepper, diced
1 cup chopped parsley and spring onion
Oregano, to taste
Salt, to taste
Black pepper, to taste
2 whole eggs
2 calabresa sausages
1 paio sausage
1 chopped onion
3 chopped garlic cloves
2 kg cooked cassava
Water, enough to cover
Cambuci pepper, diced
1 cup chopped parsley and spring onion
Oregano, to taste
Salt, to taste
Black pepper, to taste
2 whole eggs
Where to find ingredients
Find the cassava in the root vegetables section, bacon and calabresa-style sausage at the butcher’s or cold cuts counter, and the herbs and peppers in the fresh produce aisle. If paio or cambuci pepper are unavailable, ask for a similar smoked sausage or a mild fresh chilli as a substitute.
Preparation method
- Brown the garlic and onion in a pan
- Add the bacon, paio and sausage
- Mix well until everything is sautéed
- Add the cooked cassava
- Cover the ingredients with water, letting it rise about two fingers above the mixture
- Add the parsley and spring onion, cambuci pepper, oregano, salt and black pepper
- Let the soup come to a boil
- Crack the two whole eggs directly into the pan
- Stir gently so the eggs form strands in the broth before serving
Observations
This hearty soup is ideal for colder days. The combination of cooked cassava with smoked sausages creates a rich, creamy base that turns it into a full, practical meal.
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