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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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I love hispanic food and plantains are one of my favorite things to eat. Here is a unique soup for all you adventurous chefs:) Please do not let your plantains turn yellow-black because they will turn sweet. Must use green plantains. Ingredients:
1 tablespoon extra virgin olive oil |
1 small onion, finely chopped |
1 carrot, finely chopped |
1 celery rib, finely chopped |
2 garlic cloves, minced |
4 -4 1/2 cups chicken stock or 4 -4 1/2 cups broth |
2 green plantains, peeled, quartered lengthwise & thinly sliced |
1 bunch cilantro, stemmed and finely chopped |
1/2-1 teaspoon cumin |
1 bay leaf |
salt & pepper |
Directions:
1. Heat oil in large saucepan over medium heat.
2. Add onions, carrots, celery and garlic.
3. Cook, uncovered, for 3-4 minutes, or until onions are soft but not brown.
4. Add 4 cups of chicken stock/broth and bring to boil over high heat.
5. Add plantains, most of the cilantro (reserve a few tablespoons for garnish), cumin, and bay leaf.
6. Season with salt and pepper.
7. Return to boil.
8. Reduce heat to medium-low and simmer, uncovered for 40-50 minutes or until plantains very tender.
9. Remove and discard bay leaf.
10. Transfer half the soup to blender; puree until smooth.
11. Return to the pan.
12. If soup is too thick, add a little more stock/broth.
13. Season with more salt/cumin if desired.
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