📝 About This Recipe
Deeply rooted in the rustic culinary traditions of Brazil's countryside, Sopa de Mandioca is a soul-warming embrace in a bowl. This velvety puree of buttery cassava is elevated with the smoky depth of traditional Paio sausage and crispy bacon, creating a harmonious balance of textures. It is a quintessential Brazilian comfort food that showcases how a simple root vegetable can be transformed into a sophisticated, rich, and deeply satisfying masterpiece.
🥗 Ingredients
The Cassava Base
- 1 kg Cassava (Mandioca/Yuca) (peeled, woody core removed, and cut into chunks)
- 2 liters Water (for boiling)
- 1 teaspoon Salt (for the boiling water)
The Flavor Base
- 150 grams Bacon (finely diced)
- 200 grams Paio Sausage or Chorizo (sliced into thin half-moons)
- 1 tablespoon Extra Virgin Olive Oil (if needed for sautéing)
- 1 large Yellow Onion (finely minced)
- 4 cloves Garlic (mashed into a paste)
- 1/2 teaspoon Smoked Paprika (for a hint of earthiness)
- 1/2 teaspoon Black Pepper (freshly cracked)
Finishing Touches
- 1/2 cup Fresh Scallions (thinly sliced)
- 1/4 cup Fresh Cilantro (finely chopped)
- 1/2 cup Heavy Cream (optional, for extra silkiness)
👨🍳 Instructions
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1
Place the peeled and chopped cassava in a large pressure cooker or heavy-bottomed pot. Cover with water and add salt.
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2
If using a pressure cooker, cook for 20 minutes after it reaches pressure. If using a regular pot, simmer for 40-50 minutes until the cassava is fork-tender and starting to fall apart.
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3
Once cooked, drain the cassava but reserve at least 1 liter of the starchy cooking liquid. Ensure you have removed the tough, woody fiber from the center of each piece.
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4
Transfer the cooked cassava to a blender. Add 3 cups of the reserved cooking liquid and blend until completely smooth and velvety. Set aside.
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5
In a large Dutch oven or soup pot over medium heat, add the diced bacon. Fry until golden brown and crispy, releasing its natural fats.
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6
Add the sliced paio sausage to the pot with the bacon. Sauté for 3-5 minutes until the edges are caramelized and the fat has turned a beautiful orange hue.
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7
Using a slotted spoon, remove about half of the crispy bacon and sausage bits to use as a garnish later.
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8
In the remaining fat in the pot, add the minced onion. Sauté for 4 minutes until translucent and soft.
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9
Stir in the garlic paste and smoked paprika. Cook for just 1 minute until fragrant, being careful not to burn the garlic.
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10
Pour the blended cassava puree into the pot with the aromatics and meats. Stir well to combine the flavors.
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11
If the soup is too thick, add more of the reserved cooking liquid until you reach your desired consistency. It should be thick but pourable.
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12
Lower the heat and let the soup simmer gently for 10 minutes, stirring occasionally to prevent the bottom from sticking.
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13
Taste and adjust seasoning with salt and pepper. If using heavy cream for a richer finish, stir it in now and heat through for 1 minute.
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14
Turn off the heat and stir in half of the fresh scallions and cilantro.
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15
Ladle into warm bowls and top with the reserved crispy bacon, sausage, and the remaining fresh herbs.
💡 Chef's Tips
Always remove the central 'string' or woody core from the cassava after boiling; it never softens and will ruin the texture. If you can't find Paio sausage, a good quality smoked Kielbasa or Spanish Chorizo makes an excellent substitute. For a vegetarian version, omit the meats and use smoked paprika and sautéed mushrooms to replicate the depth of flavor. Cassava is very starchy and the soup will thicken significantly as it cools; keep extra broth or water on hand when reheating. Blending the cassava while it is still warm ensures a much smoother, silkier consistency than blending it cold.
🍽️ Serving Suggestions
Serve with a side of crusty sourdough or Brazilian Pão de Queijo for dipping. A drizzle of high-quality chili oil or 'Pimenta' sauce adds a wonderful kick. Pair with a crisp, cold Brazilian Pilsner or a light-bodied red wine like Pinot Noir. Serve as a starter for a traditional Feijoada feast or as a main course on a chilly evening.