• 6 cloves of peeled garlic
• 2 Tbps olive oil
• 2 lbs. malanga
• 4 cups chicken broth
• Salt
• Pepper
• ½ cup half-and-half

1. Preheat your oven to 375 °F.
2. In an oven-safe bowl, combine garlic and olive oil. Bake for 20 to 25 minutes or until garlic has softened and set aside.
3. Peel and cut malanga into large chunks. You can also substitute this with other tropical starches from our collection, such as eddoes or yuca.
4. In a soup pot over medium/high heat, combine cut malanga, chicken broth, salt, and pepper and bring to a boil.
5. Once boiled, reduce heat to low, cover, and simmer for about 35-40 minutes or until the malanga is tender.
6. In a food processor or blender, puree one cup at a time of the malanga and broth mixture with the roasted garlic and olive oil until smooth.
7. Slowly add half-and-half and stir until well-combined.
8. Serve with additional olive oil swirled on top and garnish, and enjoy!

Chef’s Tip:

Take a break loaf, make it hollow, paint with spray butter and bake for 7-8 minutes at 350 F. Remove from the oven and use it as a bowl to serve the soup.