Plantain Soup

Ang11002's Note:

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.

• Total Time: 1 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 4

• 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 ½ cups chicken stock or 4 -4 ½ cups broth
• 2 green plantains , peeled, quartered lengthwise & thinly sliced
• 1 bunch cilantro , stemmed and finely chopped
• ½-1 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.

Reviews

[heckler0077]

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!

[Aunno08]

The recipe is great, but I am Chilean and we do not have plantain in Chile. Plantain are coming from tropical countries and Chile is not tropical at all. The first time I saw a plantain was here in USA.

[Chef #1445040]

This soup is wonderful! My family loved it! I have now made it multiple times, varying it up a little each time. Tonight I made it with potato (because I didn't have plantain). I also added some leftover grilled chicken and corn. It was a big hit with all eight of my siblings, as well as my parents. Definitely going to make this over and over. Thanks!