Preparation

Peel the cassava and cut it into pieces.
Place it in a pan, together with 1 tablespoon of butter and cook over medium heat.
Add the onion and tomato and cook for 10 minutes.
Add the water and the chicken broth cubes. Cover and cook over low heat until the cassava is tender.
Almost at the end, add the chives and then pass the soup.
Season with salt and pepper to taste.
Cook again on low heat, without cover, to thicken.
Add the remaining butter and parsley and serve.

Ingredients

  • ½ kg of cassava
  • 1 tablespoon chopped chives
  • 1 tablespoon chopped parsley
  • 2 tablespoons of grated onion
  • 2 tablespoons butter
  • 2 large tomatoes, skinned and chopped
  • 4 cubes of chicken stock
  • 8 cups of water
  • Salt and pepper to taste