In Panama, we call it “Otoe” (pronounced oh-toe-y), or Taro Root. It is the root of the lovely “elephant ear” plants that grow in my back yard. What I love especially about Taro is that it cooks up super creamy, much more so than a potato, and it’s full of nutrients.
Taro can replace potatoes in any soup or main dish, even mashed. This soup here is high is healthy carbs and excellent on a day when you exercise, plus it’s extra comforting if you’re coming in from the cold or snow.
For this very hearty soup, I simply made a stock out of Beef Tail (but I would prefer Ox Tail).
To start broth:
Simmer meat & bones for about 10 minutes in water.
Now discard this water and heat again in fresh water.
When your new, fresher water is piping hot & boiling away, transfer liquid abd all to a crock pot and let simmer on high for about 2 hours. You want the meat to really soften and the bones to flavor the stock.
After a few hours, to the hot broth, add:
1/2 Cup Sliced, Italian sausage or Chorizzo.
1/2 Cup dry white beans (any kind). If using canned beans, add at the end so they won’t be too mushy.
3 Medium Taro Roots, about the size of a medium potato, diced
3 Teeth chopped garlic
1 Chopped onion
2 Sliced carrots
1 Stick celery, cut
Fresh Rosemary, about 1 tsp., minced
Fresh Cilantro, about 1 tbsp., chopped
1/2 Tsp. Sriracha (or any hot pepper, for a little zing.)
When the meat is falling off the bone, pull these out, cool, then pull the meat and reintroduce to the pot.