Brazilian recipe
Creamy Cassava Soup with Smoked Sausage (Sopa de mandioca)
A nourishing and soul-warming staple, this cassava soup is a beloved Brazilian classic that balances creamy texture with deep, smoky notes.
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Ingredients
100 g bacon, diced
2 links smoked calabresa sausage
1 paio sausage
1 onion, finely chopped
3 cloves garlic, minced
2 kg cooked cassava
Water, as needed
Cambuci pepper, diced
1 cup fresh chopped herbs (parsley and green onions)
Dried oregano, to taste
Salt, to taste
Black pepper, to taste
2 whole eggs
2 links smoked calabresa sausage
1 paio sausage
1 onion, finely chopped
3 cloves garlic, minced
2 kg cooked cassava
Water, as needed
Cambuci pepper, diced
1 cup fresh chopped herbs (parsley and green onions)
Dried oregano, to taste
Salt, to taste
Black pepper, to taste
2 whole eggs
Where to find ingredients
You can find cassava, calabresa, and paio at local fresh produce markets (kibuga) or specialty butchers. Bacon, onions, garlic, and fresh herbs are readily available in supermarkets or neighborhood stalls. Cambuci pepper can be sourced from specialized tropical produce sellers; a mild bell pepper or chili can serve as a substitute if unavailable.
Preparation method
- Sauté the garlic and onion in a large pot until fragrant and translucent.
- Add the bacon, paio, and calabresa to the pot.
- Stir well and cook until the meats are nicely browned and their fat is rendered.
- Add the cooked cassava to the pot.
- Pour in enough water to cover the mixture, ensuring the liquid sits about two fingers' width above the ingredients.
- Season with the fresh herbs, diced cambuci pepper, oregano, salt, and black pepper.
- Bring the soup to a steady boil.
- Crack the two eggs directly into the pot.
- Gently stir the mixture to create silky ribbons of egg throughout the broth just before serving.
Observations
This hearty soup is an ideal choice for cooler evenings or when you need a comforting, wholesome meal. The cassava serves as a natural thickener, resulting in a rich, velvety base that perfectly complements the robust flavors of bacon, paio, and calabresa sausage. It is a straightforward, one-pot dish that is as practical as it is satisfying.
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