Cassava Broth

Directions

• In a large pan, heat the vegetable oil over medium heat. 
  Add the chopped onion and sauté until transparent.
• Add the minced garlic and sauté for a few more seconds, until it releases its aroma.
• Add the cassava pieces to the pan and sauté briefly, mixing them with the onion and garlic.
• Pour the chicken or vegetable broth into the pan, enough to cover the cassava. 
  If you prefer a thicker broth, add less liquid.
• Bring to a boil and then reduce the heat to medium-low. 
  Cook the cassava until it is soft and can be easily crushed with a fork. 
  This can take about 20 to 30 minutes, depending on the size of the cassava pieces.
• Remove the pot from the heat and use an immersion blender to process the soup until you have a smooth, creamy broth. 
  If you prefer, you can transfer the soup to a conventional blender, but be careful when handling hot liquids.
• Take the pan back to the fire and heat the cassava broth again. 
  Season with salt and pepper to taste.
• When serving, sprinkle chopped parsley over the cassava broth.
• Serve the cassava broth hot as a starter or main course. 
  It can be accompanied by bread, toast or pieces of grilled rennet cheese.