Cream of Cassava and smoked garlic soup

Serving size: 4
Preparation time: 30 minutes
Cooking time: 1 hour

1 medium cassava
2 cloves of smoked garlic
1 chopped white onion
100g butter
250ml double cream
200ml dry white wine
100ml verjus
3 litres of vegetable or chicken stock
Salt and ground white pepper to taste

Ingredients for the Mole Poblano:
2 dried ancho chillies, stemmed and seeded
2 serrano peppers, stemmed and seeded
2 dried anaheim chillies, stemmed and seeded
2 dried chipotle chillies, stemmed and seeded
1/4 cup golden raisins
1/4 cup whole almonds
1/4 cup sesame seeds
1 tablespoon whole black peppercorns
1 cinnamon stick, preferably Mexican, broken in pieces
1 tablespoon dried oregano, preferably Mexican
4 sprigs fresh thyme, leaves only
3 tablespoons extra-virgin olive oil
1 onion sliced
2 cloves garlic, chopped
6 plum tomatoes, chopped
2 ounces bittersweet chocolate, preferably Mexican, chopped
1 lime, juiced
Salt and freshly ground black pepper

Featured in:
January 2013

Melt the butter in a deep based pan. Add the garlic and onion and cook on medium heat for 3-4 minutes. Peel and dice the cassava then add to the onion and cook for 5 minutes. Wet with the white wine and cook for 5 minutes. Add the stock and cook for 25-30 minutes, then season with salt and pepper and blend. Add the cream and verjus and pass through a fine mesh colander.

To make the Mole, soak the raisins in warm water for 30 minutes.

Place all the chillies and spices in a baking tray and bake at 150C for 10 minutes, then pass in a spice grinder and grind to powder.

In a pan place the oil, onion and garlic and cook for 1 minute. Add the spices and the rest of the ingredients, apart from the chocolate and cook on low for 10 minutes. Add the chocolate and blend to fine paste. Reserve in a glass jar and chill until needed. This sauce will last one week in the fridge and can also be frozen in small batches.

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