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  • Plaintains soup

    1 posts, 1 voices, 749 views, started Feb 18, 2009

    Posted on Wednesday, February 18, 2009


    • inactive

      A very hardy soup under any circumstances, but great if your tummy is not too settled!   Serves 4

      2 Tablespoons extra-virgin olive oil
      1 small onion, finely chopped
      1 carrot, finely chopped
      2 ribs of celery, finely chopped
      2 cloves garlic, minced
      5 cups chicken stock
      2 green plantains, peeled and diced
      1 bay leaf
      1 teaspoon ground cumin
      Salt and freshly ground black pepper, to taste

      Heat the oil in a large heavy saucepan.  Cook the onion, carrot, celery and garlic over medium heat until soft, but not brown, about 3 to 4 minutes.

      Add the stock and bring to a boil.   Add the plantains, bay leaf, cumin, salt and pepper.   Return soup to a boil.  Reduce heat and gently simmer,
      uncovered, until plantains are very tender, 40 to 50 minutes.

      Remove and discard the bay leaf.  Puree the soup in a blender and return to the pot.  If the soup is too thick, thin it with a little bit more stock.
      Just before serving, reheat and correct seasonings, adding salt, pepper and cumin, if necessary.  


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