Kat's Cuban Yucca Soup
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. Serves 8.