Name: Sweet Plantain Soup with Pineapple Blood Orange Salsa
Ingredients: === SALSA ===; 1/2 c Diced fresh pineapple; 1 Blood orange; peel, pith removed,; ; supremes diced; 1 tb Finely-chopped fresh ginger; 1 Serrano chile; stemmed, seeded,; ; and minced; 2 tb Fresh lime juice; 1 ts Salt; 1/4 ts Freshly-ground black pepper; === SOUP ===; 1 1/2 tb Unsalted butter; 2 lg Ripe plantains; sliced diagonaly; ; into 1 1/2" pieces; 2 ts Dried oregano; crumbled; 2 Leeks; white parts only, well rinsed,; ; and finely sliced; 2 md Parsnips; peeled, chopped fine; 3 c Chicken stock; 3 c Milk; Juice of 1/2 lemon; 1 ts Salt; 1/4 ts Freshly-ground black pepper

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CATEGORY	CUISINE	TAG	YIELD
Grains, Meats, Dairy	Niger	Toohot09	6	servings

INGREDIENTS

		=== SALSA ===
1/2	c	Diced fresh pineapple
1		Blood orange; peel, pith removed,
		; supremes diced
1	tb	Finely-chopped fresh ginger
1		Serrano chile; stemmed, seeded,
		; and minced
2	tb	Fresh lime juice
1	ts	Salt
1/4	ts	Freshly-ground black pepper
		=== SOUP ===
1 1/2	tb	Unsalted butter
2	lg	Ripe plantains; sliced diagonaly
		; into 1 1/2" pieces
2	ts	Dried oregano; crumbled
2		Leeks; white parts only, well rinsed,
		; and finely sliced
2	md	Parsnips; peeled, chopped fine
3	c	Chicken stock
3	c	Milk
		Juice of 1/2 lemon
1	ts	Salt
1/4	ts	Freshly-ground black pepper

INSTRUCTIONS

In a small glass bowl, combine all the ingredients for the salsa and toss
together gently. Cover and refrigerate for up to 4 hours before using. In a
large heavy skillet, heat the butter over medium heat. Add the plantains
with their flat sides down and saute for about 2 minutes, or until slightly
softened but not brown. Turn to the other side, add the oregano, leeks and
parsnips, cover the pan and cook until all the vegetables are tender, about
10 minutes, stirring occasionally. Transfer the vegetables to a food
processor and puree until smooth, pulsing the machine and scraping down the
sides of the machine as necessary. Add 2 cups of the chicken stock, puree
to mix, and transfer the mixture to a medium saucepan. Whisk in the
remaining chicken stock and the milk, add the lemon juice, and place the
pan over medium-high heat. When the soup comes to a boil, reduce the heat
to low, cover the pan and simmer for 10 minutes, stirring occasionally. Add
the salt and pepper. Serve in shallow soup bowls, garnished with a dollop
of the salsa. This recipe yields 6 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6238 broadcast 01-26-1997) Downloaded
from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
01-30-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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