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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (384g) Recipe makes 4 servings |
||
| Calories 245 | ||
| Calories from Fat 60 | (24%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.8g | 10% | |
| Saturated Fat 1.4g | 6% | |
| Monounsaturated Fat 4.0g | ||
| Polyunsaturated Fat 1.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 7mg | 2% | |
| Sodium 370mg | 15% | |
| Potassium 848mg | 24% | |
| Total Carbohydrate 41.4g | 13% | |
| Dietary Fiber 3.2g | 12% | |
| Sugars 18.9g | ||
| Protein 7.9g | 15% | |
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Plantain Soup
By: Ang11002
Dec 21, 2003
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.
SERVES 4
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 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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Featured Reviews for This Recipe
From: Chef #1036386
On Nov 11, 2009
I loved the texture and consistency of this soup, so silky with chunks just the right firmness/softness. I've never used plantains before. This soup got 4 stars (the texture is really to die for!) because I felt it was a bit bland. I used 1/2 Tbsp. cumin by accident and it wasn't too much. But, the soup needs something more, I don't know what since I'm not a real cook.
From: Tabasco Saucy
On Mar 4, 2009
I liked this recipe. It came out too thick for me, but I think I went wrong somewhere, probably didn't add enough chicken stock. My wife didn't like it much at all. I will try it again. Thanks.
From: Julesong
On Nov 13, 2004
Had this for dinner tonight - yum! Scaled it down for two servings, but kept it at one small onion (about 1/3 cup chopped) and used the last of my celery (about 1/2 cup chopped), and didn't have any carrot. I didn't have fresh cilantro and so used 2 tsp of recaito. Used 1/4 tsp cumin, but added it in the last 10 minutes because cooking cumin for longer than about 30 minutes can make it bitter. Overall, was a very tasty soup! Thank you!
From: SheryllJ
On Jun 27, 2004
I'm starting to experiment making Hispanic dishes...I really enjoyed this soup and will make again and again. I've never cooked using cumin before this, gives it a unique flavor.
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