Cassava cream with porcini and pears

Крем супа с маниока круша и бяло вино1 1024x684 Cassava cream with porcini and pears

Cassava cream with porcini and pears


½ cassava (manioc) root, 300 g
1 large carrot
1 large sweet pear
2 medium potatoes
1 squeeze of dried boletus (porcini)
1 pinch of ground nutmeg
Salt and pepper to taste
1 tablespoon of dried shallots and thyme
2 sprigs of fresh thyme
A knob of butter
20-30 ml of grapeseed oil


Boil approximately 1200 ml of water (if not enough, you can always add some later). Peel and cut all the vegetables into large chunks. Tip them in the boiling water. Reduce the heat, cover the pan and let soup simmer. In about 10 minutes, add all the spices, fresh and dry, including the porcini.

Peel and cube the pear and dip in the soup.

In about 30 minutes of total cooking, the vegetables are normally well cooked through. Remove the saucepan from the heat. Drizzle with oil and put a spoonful of butter. Blitz the soup into smooth cream.

Serve the cassava cream, decorated with a sprinkle of dried parsley and black pepper.

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