Plantain Soup


2 teaspoons Olive oil
2 Celery,, finely chopped
1 small Onion,, finely chopped
1 lrg Carrot,, finely chopped
2 Garlic,, minced
2 Green plantains, peeled and diced
6 tablespoons Chopped fresh cilantro
1 teaspoon Ground cumin
Salt and freshly ground black pepper, to taste


In a large saucepan, heat oil over medium heat. Add celery, onions, carrots, and garlic, and sautee 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 nee
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.




4.0 servings


Thursday, February 25, 2010 - 2:36am



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