Name: Creamy Pureed Yautía/Malanga Soup
Yield: Serves 4
Ingredients: About 2½ cups beef or ham broth (or more vegetable broth); 2 tablespoons walnut or hazelnut oil; ¼ teaspoon dried thyme; About 2 tablespoons brandy; 1 teaspoon kosher salt (omit if broth is salted); 1½-inch ginger chunk; ¼ teaspoon grated nutmeg; About 1 cup milk; 3 tender inner celery stalks with leaves; About 1½ pounds yautía/malanga; About 2½ cups vegetable or mushroom broth; slivered celery leaves; ¼ cup toasted, chopped walnuts or hazelnuts; 1 medium parsnip or 2 medium carrots; White pepper; 1 medium leek

Preparation info

Serves
4

Difficulty
Easy

Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

About

Ginger and brandy give a lift to the nutty, slightly earthy flavor of this thick, smooth soup. The amount of liquid needed will vary with the type of yautía. Yellow malanga requires the most; white, the least. Yellow and lilac malanga will have more depth and complexity; white will be more mild and gentle. Use a combination if possible. Like most soups—purees in particular—this is improved with mellowing time, but that is not strictly necessary. Serve with a salad of bitter greens, citrus,