Recipe(tried): Ellysoisse (Summer Soup with Yuca)

Ellyssoise (summer soup with Yuca)
Recipe courtesy of Cocina Cubana Club/ Sonia Martinez/ Pascual Perez/ Yuca restaurant

1 1/2 lbs yuca (casaba), peeled and chopped
2 leeks (white part only) sliced, about 1 cup
1 cup chopped onion
2 cups chicken stock
1 1/2 cups light cream
Salt and freshly ground pepper to taste
Pinch mace

Bring large saucepan of water to a boil. Add the yuca, leeks and onion; lower heat and simmer until tender, about 30 minutes.

Drain the vegetables and transfer to a food processor. Puree until smooth.

Stir in the stock, cream, salt, pepper and mace. Chill thoroughly before serving.

Servings: 8