1 hr 20 mins
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.
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- 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 4 -4 1/2 cups 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
- 1Heat oil in large saucepan over medium heat.
- 2Add onions, carrots, celery and garlic.
- 3Cook, uncovered, for 3-4 minutes, or until onions are soft but not brown.
- 4Add 4 cups of chicken stock/broth and bring to boil over high heat.
- 5Add plantains, most of the cilantro (reserve a few tablespoons for garnish), cumin, and bay leaf.
- 6Season with salt and pepper.
- 7Return to boil.
- 8Reduce heat to medium-low and simmer, uncovered for 40-50 minutes or until plantains very tender.
- 9Remove and discard bay leaf.
- 10Transfer half the soup to blender; puree until smooth.
- 11Return to the pan.
- 12If soup is too thick, add a little more stock/broth.
- 13Season with more salt/cumin if desired.
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Nutritional Facts for Plantain Soup
Serving Size: 1 (385 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 245.4
- Calories from Fat 60
- Total Fat 6.7 g
- Saturated Fat 1.3 g
- Cholesterol 7.2 mg
- Sodium 370.0 mg
- Total Carbohydrate 41.4 g
- Dietary Fiber 3.1 g
- Sugars 18.9 g
- Protein 7.8 g