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Plantain Soup - 2c2

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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 on Mar 03, 1999, converted by MC_Buster. - - - - - - - - - - - - - - - - - -

Yield: 4 servings

Preparation Time: 0:00


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