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Plantain Soup
Prep Time: 10 min
Cook Time: 30 min
Total Time: 40 min
Serves: 4-6
Equipment:
Cutting board
Large knife
Measuring cups
Measuring spoons
Large pot
Blender
Ladle
Ingredients:
3 Each Small/med. ripe plantains (or 22 oz frozen maduros, thawed), sliced, cut into 1 ½" pieces, baked until golden brown
2 Tablespoons Extra virgin olive oil
2 Whole Small yellow squash, sliced
1 Whole Small yellow onion, chopped
1 Whole Carrot, roughly chopped
1 Whole Celery stalk, chopped
3 Cups Chicken stock
2 Cups Low-fat milk
¼ Cup Fresh cilantro
To taste Fresh ground salt pepper
Instructions:
PRE-HEAT oven to 350 degrees
PUT plantains on a rack and bake until browned and softened to bring out the sweetness.
HEAT the extra virgin olive oil over medium heat in a large stockpot.
ADD the onion, carrots, and celery, and sauté for about 2 minutes until slightly softened.
ADD the squash and cook until the vegetables are tender for about 3 minutes, stirring occasionally.
ADD the chicken stock and let simmer for about 10 minutes until all vegetables are softened.
REMOVE from heat and let cool for 10 minutes before blending.
PLACE 1 cup of the cooked plantain, ½ of total simmered vegetables and stock, and 1 cup of milk in a blender and blend at high speed until smooth.
POUR into large pot, leaving 1 inch liquid at bottom of blender.
REPEAT the process until all ingredients are well combined and pureed and add to large pot.
PLACE in a large pot over medium-high heat. Bring to a boil, and then reduce the heat to low.
COVER the pot and simmer for 5 minutes, stirring occasionally.
ADD salt and pepper to taste.
SERVE in shallow soup bowls, and garnish with a spring of cilantro.
Tip:
Make sure, the plantain is ripe, a good option is to use pre-cooked frozen plantains "platanos maduros."
If you have a hand held blender, you can skip the ‘cooling before blending’ step.