Prep 25 mins
Cook 1 hr
This is a beautiful and different kind of soup!
- 4 tablespoons butter or 4 tablespoons margarine
- 1 onion, coarsely chopped
- 2 celery ribs, coarsely chopped
- 6 -7 cloves garlic, finely chopped
- 2 jalapeno peppers, stemmed seeded and finely chopped
- 5 medium ripe plantains, peeled and chopped
- 4 1⁄2 cups water
- 2 cups heavy cream
- salt, to taste
- 1 teaspoon white pepper
- queso fresco, for garnish
- plantain chips, for garnish
- In a large skillet (deep) or in a dutch oven, melt butter over medium heat, and saute onions, celery, garlic, and jalapenos for at least 20 minutes, stirring occasionally, until softened, golden, and caramelized.
- Add plantains, and cook for 10 minutes, stirring VERY often; Cook until plaintains are slightly softened and golden in color.
- Add water, increase heat to medium high and bring to a simmer.
- Simmer ever so gently for 8 to 10 minutes until plantains are very tender.
- Add cream and bring mixture to a boil.
- Remove pan from heat immediately after it comes to a boil, and season with salt and pepper.
- Set aside to cool for 10 minutes.
- Transfer mixture to a food processor or even a blender and puree until smooth.
- (you may have to do this in batches).
- If you feel that it is too thick, you may add an additional 1/2 cup of water to get your desired consistancy.
- Strain soup and discard any solids.
- Return soup to the pan, place over medium-low heat and cook, stirring very often, until it is heated through (just warm).
- Serve right away; do not save.
- Garnish soup with queso fresco and plantain chips.
We really like this I will make again
Sorry, this was the first time I ever used plantains, and even though the chef told me it wasn't quite what I was expecting, this soup was a bit too much out of the ordinary for us.