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Title: Plantain Soup Categories: Banana, Latin, Soup Yield: 4 Servings 2 ts Olive oil 2 Celery,; finely chopped 1 sm Onion,; finely chopped 1 lg Carrot,; finely chopped 2 Garlic,; minced 5 c Chicken stock 2 Green plantains; peeled and -diced 6 tb Chopped fresh cilantro 1 ts Ground cumin 1 Bay leaf Salt and freshly ground -black pepper; to taste In a large saucepan, heat oil over medium heat. Add celery, onions, carrots, and garlic, and sauté‚ for 3 to 4 minutes, or until softened. Pour in stock and bring to a boil. Add plantains, 4 tablespoons cilantro, cumin and bay leaf. Return to a boil. Reduce heat to low, cover and simmer gently for 40 to 50 minutes, or until the plantains are very tender. Discard the bay leaf. With a slotted spoon, scoop out 1 cup of solids and place them in a food processor or blender. Puree, add some of the cooking liquid, if needed, and return to the soup. Re-heat, if necessary, and season with salt and pepper. Garnish with the remaining 2 tablespoons cilantro. NOTES : A stick-to-your ribs soup for a rainy day. Most Caribbean cooks puree all the ingredients after simmering, but I find that leaving some of the plantains in chunks gives the dish more character. Serves 4 Posted to bbq-digest by Lloyd |