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Crema De Malanga

Thick and creamy vegetable soup.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Appetizer
Cuisine: cuban
Servings: 8
Calories: 389kcal
Author: Cari

Ingredients

  • 2 lbs malanga peeled, cut into chunks
  • 5 garlic cloves
  • 4 ounces cream cheese softened to room temperature
  • 3 tablespoons extra virgin olive oil extra for garnish
  • 1 cup heavy cream
  • 4 cups chicken broth
  • 1 ½ teaspoon salt
  • ½ teaspoon black pepper
  • Yuca chips for garnish

Instructions

  • In a large dutch oven or sauce pan, place the malanga, garlic and chicken broth. Bring to a boil. Reduce heat to medium-high heat for about 15-20 minutes until fork tender.
  • Once the malanga is fork tender, carefully drain and reserve 1 cup of the chicken broth.
  • Transfer the boiled malanga chunks and garlic to a high speed blender. Add the cream cheese, olive oil, reserved chicken broth, heavy cream, salt and pepper. Blend until pureed, smooth, and creamy.
  • Transfer the soup to the saucepan. Simmer and stir for 4-5 minutes at medium-low heat. This soup should be thick and creamy.
  • If you’d like a thinner consistency, add more cream or water to thin it out. Taste and add additional salt if desired. Serve and garnish with a drizzle of olive oil and yuca chips.

Video

Notes

Variations and substitutions for malanga cream soup

Here are some variations and substitutions for crema de malanga soup:
  • Substitute cream cheese: Use sour cream, Greek yogurt, or mascarpone for a different creamy texture.
  • Heavy Cream alternatives: Substitute with coconut milk or almond milk for a dairy-free option.
  • Flavor boost: Add sautéed onions or leeks for extra depth of flavor.
  • Herbs and spices: Add thyme, cilantro, or cumin to enhance the soup's aroma.
  • Protein addition: Add shredded chicken, ham, or bacon for a heartier meal.

Storage for creamy malanga soup

To store crema de malanga soup properly:
  • Refrigerate: Let the soup cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days.
  • Freeze: To freeze, portion the soup into freezer-safe containers or bags. Leave some space for expansion and store for up to 2 months.
  • Reheat: Thaw frozen soup in the fridge overnight and reheat on the stovetop over low heat, stirring occasionally until warmed through.