30 Minutes 4 people
By Doreen Colondres
80% Merlot, 15% Cabernet Sauvignon, 5% Cabernet Franc
2 pounds of yucca, peeled and cut in chunks (you can use peeled frozen yucca)
3-4 cups of natural chicken stock
3 tbsp. olive oil
2 tbsp. white vinegar
6 garlic cloves
2 small white onions, chopped
2 bay leaves
1 tbsp. of fresh Italian parsley, chopped
Salt and pepper to taste
- In a medium size deep pot, add enough water to cover the yucca, add salt, and bring to a boil.
- While the yucca is boiling in a medium size saucepan at medium temperature, add the olive oil and sauté the garlic until light golden brown and tender (about 5 minutes).
- Add the onions and bay leaves to the garlic and cook until the onions turn tender and translucent.
- Add the vinegar; stir, and set aside. Reserve 2-3 teaspoons of this "mojo" dressing, mix with the parsley and set aside to garnish at the end.
- Once the yucca is soft and tender, drain and remove the "woody" fibrous core from the center of the yucca.
- If using a hand blender, transfer the yucca to the pot, add the "mojo", chicken stock, and blend until ingredients are fully pureed and smooth. If using a regular blender, transfer all the ingredients to blender and mix until smooth. Then transfer the soup back to the pot to warm up and season with salt and pepper to taste.
- Serve and garnish with the reserved "mojo" mixed with the pinch of finely chopped parsley.