“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.”
READY IN:
1hr 20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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