Web space provided courtesy of Maintained by The Pitmaster |
|
|
|
@@@@@ Now You're Cooking! Export Format Plantain Soup - 2c2 none 2 teaspoons olive oil 2 celery; , finely chopped 1 small onion; , finely chopped 1 large carrot; , finely chopped 2 garlic; , minced 5 cups chicken stock 2 green plantains; peeled and diced 6 tablespoons chopped fresh cilantro 1 teaspoon ground cumin 1 bay leaf Salt and freshly ground black peppe; to taste In a large saucepan, heat oil over medium heat. Add celery, onions, carrots, and garlic, and saut‚‚ for 3 to 4 minutes, or until softened. Pour in stock and bring to a boil. Add plantains, 4 tablespoons cilantro, cumin and bay leaf. Return to a boil. Reduce heat to low, cover and simmer gently for 40 to 50 minutes, or until the plantains are very tender. Discard the bay leaf. With a slotted spoon, scoop out 1 cup of solids and place them in a food processor or blender. Puree, add some of the cooking liquid, if needed, and return to the soup. Re-heat, if necessary, and season with salt and pepper. Garnish with the remaining 2 tablespoons cilantro. NOTES : A stick-to-your ribs soup for a rainy day. Most Caribbean cooks puree all the ingredients after simmering, but I find that leaving some of the plantains in chunks gives the dish more character. Serves 4 Preparation Time: 0:00 Posted to the BBQ Mailing List by Lloyd Yield: 4 servings Preparation Time: 0:00 ** Exported from Now You're Cooking! v5.57 ** |
|
