Cassava soup with sausage

Method

1. Peel the cassava: cut it into 6 cm lengths, slit the brown skin and the pink layer underneath with a knife and pull them off. Halve the pieces lengthwise. (If using frozen peeled cassava, use it as it is.)
2. Put the cassava in a pressure cooker with the bay leaf, butter, 1 teaspoon of salt and 1.5 L of water. Close and cook for 15 minutes once the cooker hisses (in an ordinary covered pot, 30 to 40 minutes) until falling apart. Let the steam out before opening.
3. Remove the bay leaf and the tough fibres from the centre of the cassava. Blend the cassava with 1 L of the cooking water until smooth and creamy (in batches, holding the lid down with a towel). Keep the rest of the water.
4. While the cassava cooks, cut the calabresa sausage into half-moons and the bacon into cubes, chop the onion and garlic and dice the deseeded tomatoes.
5. In a large pot over medium heat, fry the bacon and calabresa for 8 minutes until browned; set a few slices aside for the top. Add the onion and soften for 4 minutes, the garlic for 1 minute and the tomato for 5 minutes until it breaks down.
6. Add the cassava cream and simmer over low heat for 10 minutes, stirring so it does not catch. Adjust the thickness with the reserved water (it should be a creamy soup that coats the spoon) and season with salt and pepper.
7. Serve topped with the reserved calabresa and the chopped parsley and chives (cheiro-verde).