Sauté onions in butter until translucent.

Add yuca, chicken stock, paprika, salt and pepper.

Cook covered for 30-35 minutes (or until yuca is tender) pour mixture into blender and puree.

Cool at room temperature for 15 minutes. Add the milk and cream and process 5-10 more seconds.

Chill.

Preheat fryer to 350°F.

Gently add the yuca croutons and cook for 3-4 minutes.

Drain and season with salt.

Serve the yucassoise in bowls and garnish with the yuca croutons, chives and diced piquillo