Cassava Cream With Crab, a Soup

Ingredients

1 lb cassava
3 cups chicken stock or vegetable stock
1/2 teaspoon salt
1/4 teaspoon white pepper
3/4 lb crabmeat
olive oil

Directions

1. Peel the cassava, cut it in small pieces and cook it in water until soft. When it's soft, mash it, mixing it with the stock little by little. A mixture or a food processor gives excellent results. Use the clearest, best quality stock you can.
2. Meanwhile, steam some crab – use water with some lemon. Or, just use flaked crab meat. Make sure there are no cartilage pieces.
3. Season the cassava in stock, now add the crab meat. Let the crabmeat heat up in the hot soup. Pour into a tureen or individual bowls, and sprinkle with salt and pepper and a few drops of olive oil.

Serves 6 -8