*NOTES FOR YUCA
IF USING FROZEN YUCA – which is what I always do – I just add the chunks into the pot with all the other ingredients and let it simmer. When the soup is done, remove the large chunks and slice them in half.
You’ll notice there may be a thick string when slicing the yuca. That is the root of the yuca. Lift that out and discard. Add the chunks back into soup. It’s easier to remove the root after it’s cooked and softened.
You may notice that the root has already released itself in the soup. Simply stir the soup and if it’s in there it pops up. Just remove it.
IF USING FRESH YUCA – slice off the ends of the yuca then peel off the skin until it’s nice and clean. Stand the yuca on its end and slice down the middle. You’ll see the root and can use the tip of your knife to lift and remove.
Slice into chunks and add to the pot. Since you’ve already removed the root and sliced the yuca into chunks, you’re all set.
You can substitute potatoes for the yuca. If you use potatoes, they will break up and thicken the soup more. You may need to add a little more water. If so, add a cup at a time.
The soup also thickens when cooling but will loosen up again when heated.
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