Ingredients:

-salt,
1 cup light cream
2 cups chicken stock
2 eggs, beaten lightly
2 tablepoons parsley chopped
4 cups of fresh corn kernels.
-white pepper (freshly ground)
-Note: if you choose to use frozen
-corn kernels, you must thoroughly
-defrost.

Directions:

In a blender or a food processor add
the corn and chicken stock, now blend
to a puree. You must do this in about 2 batches.

Fill into the saucepan with the puree,
stir in the cream and let it simmer on
low heat, from time to time stirring,
for 5 minutes.

You must use a sieve to Work the puree
through, now add the puree back in the
saucepan.

Season it to taste with pepper and salt,
thin it with a little more chicken stock
if it is too thick, bring it to a simmer.

Finally, stir in a half cup of the soup
into the eggs, stir the egg mixture in
the soup and then cook, stirring, for 1
or 2 minutes. Use some chopped parsley
for garnish.

Serving Size: Six

INGREDIENTS:

2 large yuca
-salt to taste
1/2 cup of Mojo Criollo or
-juice of 1 lime
-peeled peanut or vegetable
-oil for frying

Directions:

Use a vegetable peeler then pare the yuca
lengthwise to get long shavings, throwing
away the stringy core.

Fill a large bowl with cold salted water
and soak the shavings until ready to fry.
Preheat the oven to 250 F.

Heat 2 to 3 inches of oil into a deep fat
fryer or frying pan to 375 F. over medium
high heat or until a yuca shaving sizzles
when it touches the oil.

Now drain the yuca and pat dry using the
paper towels, being careful not to break
the shavings.

Fry 6 - 8 shavings at a time, turning them
with a slotted spoon until golden brown and
keep it hot on paper towel lined platter in
the oven.

Note: Do not fry too many of the shavings
all at once or the oil of the temperature
will fall and the yuca will be very soggy
rather than crispy.

Place in a serving bowl, and sprinkle with
the salt. Serve hot or warm accompanied by
Mojo for dipping or fresh lime juice for
sprinkling.

(Servings 4)