Brazil, Cassava Cream With Crab, A Soup

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1 lb cassava
• 3 cups chicken stock or 3 cups vegetable stock
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 3/4 lb crabmeat
• olive oil

Recipe

• 1 peel the cassava, cut it in small pieces and cook it in water until soft.
• 2 when it's soft, mash it, mixing it with the stock little by little.
• 3 a mixture or a food processor gives excellent results.
• 4 use the clearest, best quality stock you can.
• 5 meanwhile, steam some crab – use water with some lemon.
• 6 or, just use flaked crab meat.
• 7 make sure there are no cartilage pieces.
• 8 season the cassava in stock, now add the crab meat.
• 9 let the crabmeat heat up in the hot soup.
• 10 pour into a tureen or individual bowls, and sprinkle with salt and pepper and a few drops of olive oil.