Ham & Yucca Soup

Warm up while it's still jacket weather.

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This super simple soup can come together in thirty minutes. The aromatic base of garlic, onion, and cilantro brightens the smoky ham and the chunky yucca pieces. A squeeze of fresh lime just before serving brings the soup to another level.

Feel Free to add fresh greens or swap out ham for shrimp or chicken.

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1 pound frozen yucca

¼ pound ham steak, cut into large dice ( about 2 cups) 

4 cups chicken stock or vegetable stock

1 cup water 

1 small yellow onion, diced

3 garlic cloves, chopped

2 bay leaves

1 bunch of cilantro, chopped & divided

2 tablespoon olive oil 

Kosher salt and ground black pepper 

Fresh lime 

In a large pot add olive oil, onions, and garlic over medium heat. Saute until translucent, about 4 minutes. Season with salt and pepper. 

Add diced ham, and cook until lightly caramelized 2 minutes. Add 2 tablespoons of cilantro. Mix together, then add the chicken stock, water., and bay leaves Scraping up any bits left on the bottom of the pot. 

Add frozen yucca and cook until it is fork tender for 10 minutes. Remove the yucca and let cool. Once the yucca has cooled, remove the center “string” and cut it into 1-inch pieces. Return the cut yucca back to the pot and cook for another ten minutes. 

Taste to adjust seasoning. Remove bay leaves before serving

Serve immediately and garnish with fresh lime juice and cilantro. 

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