PLANTAIN SOUP
Provided by Ingrid Hoffmann
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat the olive oil in a medium saucepan over medium-high heat for 1 minute. Add the onions, carrots, celery, and garlic and cook until the onions are soft and browned, 8 minutes, stirring often with a wooden spoon. Add the chicken stock, plantains, cilantro, bay leaves and cumin, and bring to a boil, reduce the heat to the lowest setting and cook at a bare simmer, uncovered, until the plantains are very tender, 45 minutes.
- Transfer half of the soup to a blender and puree until smooth. *When blending hot liquids, fill the blender less than halfway full, place the lid askew and pulse the liquid at first to release some heat, otherwise, your blender top could pop! Stir the pureed soup back into the pot with the remaining chunky soup and mix well. If the soup is too thick for your taste add more chicken stock. Season with salt and pepper and serve.
- *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
SOPA DE PLATANO (PLANTAIN SOUP)
Sopa de platano (plantain soup) is a thick, starchy soup that's popular in Caribbean cuisine. In this recipe we're going with a simple Cuban-style sopa de platano.
Provided by Elizabeth
Categories Soup
Time 1h10m
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large pot over medium heat. When the oil is hot, but not smoking, add the onions, carrots and celery. Cook the vegetables for 5 minutes, stirring frequently.
- Add the garlic and cumin and cook for 1 minute, stirring almost constantly.
- Add the sliced plantains and give everything a good stir.
- Add the chicken broth and the bay leaf and stir well.
- Raise the heat to high and bring the liquid to a boil.
- Lower the heat to medium-low, cover and cook the soup for 35-40 minutes, stirring occasionally. The plantains should break apart when pressed with a wood spoon, if they do not; continue cooking for 10 minutes and check again.
- Remove and discard the bay leaf.
- Taste the soup and add salt if needed. As a reference we did not add any extra salt to ours.
- Process the soup with an immersion blender or potato masher, if desired. Don't process all the way, leave the soup a little chunky.
- Garnish the soup with chopped cilantro (or parsley) and crushed plantain chips, if desired.
Nutrition Facts : Calories 219 kcal, Carbohydrate 37 g, Protein 4 g, Fat 8 g, SaturatedFat 1 g, Sodium 1326 mg, Fiber 4 g, Sugar 16 g, ServingSize 1 serving
PLANTAIN SOUP
I love hispanic food and plantains are one of my favorite things to eat. Here is a unique soup for all you adventurous chefs:) Please do not let your plantains turn yellow-black because they will turn sweet. Must use green plantains.
Provided by Ang11002
Categories Costa Rican
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in large saucepan over medium heat.
- Add onions, carrots, celery and garlic.
- Cook, uncovered, for 3-4 minutes, or until onions are soft but not brown.
- Add 4 cups of chicken stock/broth and bring to boil over high heat.
- Add plantains, most of the cilantro (reserve a few tablespoons for garnish), cumin, and bay leaf.
- Season with salt and pepper.
- Return to boil.
- Reduce heat to medium-low and simmer, uncovered for 40-50 minutes or until plantains very tender.
- Remove and discard bay leaf.
- Transfer half the soup to blender; puree until smooth.
- Return to the pan.
- If soup is too thick, add a little more stock/broth.
- Season with more salt/cumin if desired.
SOUPLANTATION'S CREAMY HERBED TURKEY SOUP
Found this recipe on the Souplantation/Sweet Tomatoes blog. This makes a BIG pot of soup! Update: After making this a few times, we made some changes. We skip step one, omitting those vegetables. We only use one cup on onions in step two, and halve the butter, flour and all remaining ingredients. Also, I do not puree the soup as stated in step three. This still makes more soup than the three of us can eat in one meal, plus it's a lot less prep work. I've also used half and half or milk in place of the heavy cream with very little difference in the taste.
Provided by Pinay0618
Categories < 4 Hours
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 22
Steps:
- Heat 8 cups water to a boil. Cook the 1 1/2 cups carrots and 1 1/2 cups celery for 8 minutes until soft. Strain and cool in cold water. You will add these to the finished soup.
- In a pot, melt the 1/2 pound butter. Add the 2 tablespoons garlic, 2 cups onion, 1 cup carrot & 1 cup celery. Sauté for 5 minutes. Stir in 1 1/2 cups flour and continue to cook for 5 minutes on low-medium heat.
- Add the 8 cups water and 5 tablespoons turkey base. Blend with a hand held mixer until smooth.
- Add 6 cups water, salt, pepper, sage, marjoram, rosemary and thyme. Heat to 190 degrees or a low simmer. Cook for 10 minutes on medium heat until thickened.
- Add cream, parsley, turkey meat, cranberries, cooked carrots and celery. Stir to combine. Cook on medium heat for 2 minutes.
- At Souplantation/ Sweet Tomatoes, this is served with stuffing - I just use "instant" stuffing. Tasty business!
Nutrition Facts : Calories 493.1, Fat 36.8, SaturatedFat 22.8, Cholesterol 151.7, Sodium 527.2, Carbohydrate 23.9, Fiber 2.8, Sugar 3.6, Protein 17.8
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