| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Caribbean |
Banana, Latin, Soup |
4 |
Servings |
INGREDIENTS
| 2 |
ts |
Olive oil |
| 2 |
|
Celery,; finely chopped |
| 1 |
sm |
Onion,; finely chopped |
| 1 |
lg |
Carrot,; finely chopped |
| 2 |
|
Garlic,; minced |
| 5 |
c |
Chicken stock |
| 2 |
|
Green plantains; peeled and diced |
| 6 |
tb |
Chopped fresh cilantro |
| 1 |
ts |
Ground cumin |
| 1 |
|
Bay leaf |
|
|
Salt and freshly ground black pepper; to taste |
INSTRUCTIONS
In a large saucepan, heat oil over medium heat. Add celery, onions,
carrots, and garlic, and sauté. 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
Posted to bbq-digest by Lloyd <lloyd2@mindspring.com> on Mar 03, 1999
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