Hearty Cassava Soup with Smoked Sausage

Cambuci chili pepper, diced
1 paio sausage
100g cubed bacon
2 smoked calabresa sausage links
2kg cooked cassava (mandioca)
1 onion, chopped
Water as needed
Salt to taste
1 cup fresh cilantro and parsley
3 garlic cloves, minced
2 whole eggs
Black pepper to taste
Oregano to taste

The key ingredients for this soup are readily available in most supermarkets. Look for bacon, onions, garlic, eggs, salt, and pepper in the usual sections. Smoked sausages like Calabresa and other cured pork sausages can often be found in the deli or butcher's counter, sometimes in specialty international aisles. If you can't find Calabresa, any good quality smoked kielbasa or a similar firm, smoked pork sausage will work well. Fresh cilantro and green onions (scallions) are usually found with fresh herbs and produce. Cassava, also known as yuca, can be found fresh in Latin American or Caribbean markets, often in the produce section. Sometimes it's sold frozen and peeled in bags, which is a convenient alternative. If fresh or frozen yuca is unavailable, some large supermarkets with good international food sections might carry it.

This hearty soup is perfect for chilly days. The creamy texture of the mashed cassava combined with smoky cured sausages creates a deeply satisfying and complete meal that's incredibly easy to make.