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Plantain Soup - 2c

none

2 large green plantains; peeled
1 oil for deep frying
6 cups stock
salt & pepper; to taste
fresh lime juice; to taste

Slice plantains paper thin & place in a large bowl. Cover with water & soak for 30 minutes. Drain slices, pat dry with paper towels. Heat oil in skillet & fry plantain slices till they are golden brown. Drain. Crush plantains in a mortar & pestle until you have a thick paste. In a large pot, heat stock & gradually stir in crushed plantain. Season well. Simmer over low heat, stirring frequently. for 20 to 25 minutes. Serve sprinkled with lime juice. Randelman & Schwartz, "Memories of a Cuban Kitchen" Posted to the BBQ Mailing List by Lloyd on Mar 03, 1999, converted by MC_Buster. - - - - - - - - - - - - - - - - - -

Yield: 6 servings

Preparation Time: 0:00


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