Recipe(tried): Cold Taro Soup (Sopa de Yaut a)

If you come to Puerto Rico be sure to try this soup. It is our version of the Vichyssoise!

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. Sometimes we serve it garnished with chopped cilantrillo.