Aztec Corn Soup with Yuca and Plantains
2 tablespoons butter or margarine
1 cup chopped onion
1 cup sliced celery
1 cup chopped carrot
2 cloves garlic, minced
8 ounces yuca root, peeled and cut into 1-inch pieces (or 1 1/2 cups peeled, sliced, sweet potato)
1 plantain, peeled and chopped
3 cups low-sodium chicken broth
1 cup water
3 tablespoons lemon juice
1 teaspoon grated orange peel
1 cup corn
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup chopped fresh cilantro or parsley
Melt butter in large saucepan or Dutch oven. Sauté onion, celery, carrot, and garlic about 5 minutes or until vegetables are tender. Stir in yuca, plantain, broth, water, lemon juice, and orange peel. Bring to a boil; reduce heat. Simmer, partially covered, 30 to 40 minutes, or until yuca and plantain are tender.
Remove half of soup (about 3 cups) to food processor bowl or blender container; cover and process until puréed.
Return puréed mixture to saucepan and stir in corn, salt, and pepper. Cook until heated through.
Sprinkle each serving with cilantro or parsley, if desired.
Source: Frieda’s Inc.