Plantain Soup

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: heckler0077

On Jan 3, 2009

This is an incredible stew! I say stew, because it is a stew much more than a soup, so for those of you who like thin soups, be warned, but nevertheless try it. The creator is right about being sure to use green plantains, and making it with potatoes tastes great, although I prefer the plantain version. Everything is a great consistency, including the plantains. I like to double the cumin and garlic however, because I like both spices, and even though pepper and my tongue don't get along, I like to make this a tad spicy. Also, I double the carrot and celery. I find this makes it a richer soup without affecting the taste plantains add to it. Last thing, I'm vegan, and so I make the simple substitution of mock chicken stock, or vegetable stock. This has become one of my go-to soup recipes. Great job!

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.