2 T. butter
\n1 C. chopped yellow onion
\n1 C. sliced celery
\n1 C. chopped carrot
\n2 cloves garlic, minced
\n8 ounces yucca root (also called cassava), peeled and cut into 1-inch pieces
\n1 plantain, peeled and chopped
\n3 C. low-sodium chicken broth
\n1 C. water
\n3 T. lemon juice
\n1 tsp. grated orange peel
\n1 C. corn kernels, fresh or frozen and thawed
\n1\/2 tsp. salt
\n1\/4 tsp. pepper
\n1\/4 C. chopped fresh cilantro or parsley<\/p>\n
Melt butter in a large saucepan or Dutch oven. Saut\u00e9 onion, celery, carrot, and garlic for about 5 minutes or until the vegetables are tender. Stir in yucca, plantain, broth, water, lemon juice, and orange peel. Bring to a boil; reduce heat. Simmer, partially covered, for 30-40 minutes, or until yucca and plantain are tender. Remove half the soup (about 3 C.) to a food processor or blender; cover and process until pur\u00e9ed. Return pur\u00e9ed mixture to saucepan and stir in corn, salt, and pepper. Cook until heated through. Sprinkle each serving with cilantro or parsley and serve.<\/p>\n
Yield: 6 servings
\nCalories: 195
\nFat: 5g
\nFiber: 6g<\/p>\n","protected":false},"excerpt":{"rendered":"
2 T. butter 1 C. chopped yellow onion 1 C. sliced celery 1 C. chopped carrot 2 cloves garlic, minced 8 ounces yucca root (also called cassava), peeled and cut into 1-inch pieces 1 plantain, peeled and chopped 3 C. low-sodium chicken broth 1 C. water 3 T. lemon juice 1 tsp. grated orange peel 1 C. corn kernels, fresh or frozen and thawed 1\/2 tsp. salt 1\/4 tsp. pepper 1\/4 C. chopped fresh cilantro or parsley Melt butter in…<\/p>\n