Cold Taro Root Soup (Sopa Fria de Yautia)
Servings 6

2-1/2 lbs yautia (taro root), peeled and diced
2 medium yellow onions, sliced
4 cups chicken stock or canned broth
1 cup light cream
1 teaspoon salt
1 teaspoon white pepper
pinch ground nutmeg

Cook the yautia with the yellow onion in the chicken stock for 30 minutes, or until tender. Drain. Puree the mixture in a blender or food processor and strain through a sieve. Add the remaining ingredients. Refrigerate for 2 hours before serving. Note: This soup is also good hot or at room temperature.