Sweet Plantain Soup With Pineapple Blood Orange Salsa
| 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 | T | Finely-chopped fresh ginger |
| 1 | Serrano chile, stemmed | |
| seeded | ||
| and minced | ||
| 2 | T | Fresh lime juice |
| 1 | t | Salt |
| 1/4 | t | Freshly-ground black pepper |
| === SOUP === | ||
| 1 1/2 | T | Unsalted butter |
| 2 | Ripe plantains, sliced | |
| diagonaly | ||
| into 1 1/2" pieces | ||
| 2 | t | Dried oregano, crumbled |
| 2 | Leeks, white parts only | |
| well rinsed | ||
| and finely sliced | ||
| 2 | Parsnips, peeled chopped | |
| fine | ||
| 3 | c | Chicken stock |
| 3 | c | Milk |
| Juice of 1/2 lemon | ||
| 1 | t | Salt |
| 1/4 | t | 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.
A Message from our Provider:
“You’re never too young for God”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 148
Calories From Fat: 61
Total Fat: 6.8g
Cholesterol: 21mg
Sodium: 1005.2mg
Potassium: 352mg
Carbohydrates: 15.1g
Fiber: <1g
Sugar: 11.4g
Protein: 7.3g