Cassava soup 3

Sour cream and chopped scallion for garnish
1 cup heavy cream
1/2 tsp salt
7 cups water
4 cups peeled and diced yuca
4 cups chopped mild onion

In a saucepan, bring onions, yuca, and water to a boil. Reduce heat to low, add 1/2 tsp salt, stir, cover, and simmer 20 to 30 minutes. When the yuca is tender, remove from heat and puree in a food processor or blender. Stir in heavy cream. Transfer to bowl, cover with plastic wrap, chill for two to three hours. Serve and enjoy.