Side Pannel
Plantain Soup
Ingredients List
- 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
Directions
In a large saucepan, heat oil over medium heat. Add celery, onions,
carrots, and garlic, and saut锚 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
carrots, and garlic, and saut锚 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
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