Crema de Malanga

This creamy Cuban crema de malanga soup is made with malanga root, aromatics, and broth, then blended until smooth and finished with a splash of milk.

Course Soup

Cuisine Cuban

Keyword malanga soup, root vegetable, root vegetable soup

Prep Time 20

Cook Time 55

Total Time 1 15

Servings

Calories 214kcal

Author Elizabeth Rodriguez

Ingredients

1 tablespoon Butter
1 tablespoon Olive Oil
1 small White Onion small dice
3–5 Garlic Cloves minced
2½ pounds Malanga peeled and cut into 2-inch pieces, rinsed and drained
5 cups Chicken Broth
½ cup Whole Milk
.25 teaspoon Salt to taste (if needed)
Black Pepper for garnish (optional)
Chopped Parsley for garnish (optional)

Instructions

Add the butter and olive oil to a large pot over medium heat. When the butter is melted and foamy, add the onion. Cook for 2–3 minutes, stirring frequently.
Add the garlic and cook for 1 minute, stirring almost constantly.
Add the malanga and chicken broth to the pot and stir. Raise the heat to high and bring the liquid to a boil, stirring occasionally. Then lower the heat to medium-low and cover.
Cook for 40–50 minutes, stirring occasionally. Keep the broth at a simmer and adjust the heat as needed. The malanga is done when it’s very tender and breaks apart easily with a spoon or fork. The broth should be cloudy and slightly thickened. Remove the pot from the heat.
Off the heat, use an immersion blender to blend the soup in the pot until smooth. If you don’t have an immersion blender, use a countertop blender (see recipe tips and notes #1), or a potato masher for a chunkier texture.
Still off the heat, add the milk and stir well to combine. Return the pot to medium or medium-low heat and warm through. Do not let it come to a boil.
Taste and add salt if needed. As a reference, we added ¼ teaspoon to ours. Let the soup sit for a few minutes—it will thicken as it cools.
Garnish with a small pinch of black pepper and chopped parsley, if desired, and serve warm.

Notes

Blending hot soup - If using a countertop blender, don’t fill it to the top. Blend in small batches with the center cap removed and covered with a folded kitchen towel. Start on low speed and increase gradually, if needed.
If the soup seems thin at first, let it cool slightly—it thickens significantly as it sits.
If it becomes too thick, add a splash of broth while stirring until it reaches your desired consistency.
Use low-sodium broth if you're sensitive to salt. Taste and add at the end if needed.

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