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Brooks Tropicals


Yuca summer soup

I was born and raised in Miami. Yuca soup was my tomato soup. I can't fathom having a grilled cheese sandwich without it. This is a Cuban favorite that is thoroughly enjoyed cold in the tropical summer heat, but I also love it hot in the winter months.


1 1/2 lbs. yuca
2 tbs. olive oil
2 leeks, sliced into thin slices, with green leaves and root cut off
1 onion, chopped
2 cups chicken stock
1 cup light cream
2 tsp. salt
2 tsp. pepper
1 tsp. cardamom

Yield: 4 servings
Prep time: 15 minutes, plus 40 minutes cooking/baking


1. Preheat oven to 450° F. Cover a large cookie sheet with cooking spray.
2. With a steel vegetable peeler, take off the yuca skin and ends. Cut in half lengthwise. With the steel end of the peeler or a paring knife, cut out any strings. A good place to start is at the top of the root. Cut into long 1/2"-thick pieces.
3. In a large saucepan over high heat, cover the yuca slices with 2" of water. Stir in salt. Bring to a boil, cover and cook for 10 minutes.
4. Using a sieve, drain the yuca. Rinse with cold water.
5. In a small bowl, combine the olive oil, chili powder, salt and pepper.
6. Place the yuca back in the saucepan. Pour the olive oil sauce over it, and toss lightly to coat.
7. Place the yuca on the baking sheet in one layer. Bake for 15 minutes.
8. With tongs or a pancake flipper, flip the yuca and bake for another 15 minutes.
9. Serve warm.

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