Crema de Malanga Soup

Earthy malanga is a perfect base for roasted garlic and a swirl of fragrant olive oil.
By | April 03, 2011


Preheat oven to 375°F. Combine oil and garlic in ovenproof cup. Bake until garlic is soft, about 20 minutes. Set aside.

Meanwhile, place malanga and chicken stock in large saucepan and boil until tender, about 35 minutes. Add mixture to food processor in batches and puree with roasted garlic and oil until smooth. Add half and half to desired consistency.

Season to taste with salt and pepper. Place in serving bowls and swirl drops of olive oil on top to garnish.

Serves 6


  • 2 lbs. malanga, peeled and cut into chunks
  • 4 cups chicken stock
  • 3 large cloves garlic, peeled
  • 1 tablespoons extra-virgin olive oil, plus additional for garnish
  • 1/4 to 1/2 cup half and half
  • Salt and pepper to taste
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