CALDO DE BOLAS DE VERDE - GREEN PLANTAIN DUMPLING SOUP
An recipe from Ecuador. Check out the step by step pictures. The dumplings are delicate. From: http://laylita.com/recipes/2009/03/31/caldo-de-bolas-de-verde/ Laylita writes, "...this is a typical soup from the coastal region in Ecuador; it consists of dumplings or balls made from green plantains and stuffed with meat and vegetables served in a beef broth with corn and yuca."
Provided by ThatSouthernBelle
Categories Fruit
Time 3h
Yield 8-10 serving(s)
Number Of Ingredients 36
Steps:
- Heat the butter over medium heat in a large pot, make a refrito or base for the broth by adding the diced onions, garlic, tomatoes, bell pepper, cumin, achiote, cilantro, oregano, salt and pepper.
- Add the 10 cups of water/broth, the beef bones, the meat chunks, and plantains pieces.
- Bring to a boil, reduce temperature and simmer for about 30 minutes.
- Add the yuca pieces and continue simmering for another 30 minutes or until the meat is tender.
- Add the carrots, corn and cabbage, cook for another 15 minutes or until all the ingredients are fully cooked.
- Remove from the heat and let cool until safe to handle, then remove the bones from the broth and discard them.
- Remove the meat, carrots, corn and yucas from the broth, leave the plantains in the broth until ready to use them - keeping them in the broth will prevent them from drying out and make it easier to mash them.
- Remove the meat and chop it into very small pieces.
- Cut the cooked carrots into small pieces.
- Remove the strings from the yuca and cut them into small bite size pieces.
- Chop the cooked cabbage and cut the corn in smaller slices; reserve the corn, yuca and cabbage for later.
- To make the meat filling for the green banana balls or dumplings make a refrito or base by heating the butter or oil over medium heat, add the onions, tomatoes, garlic, peppers, cumin, achiote and salt.
- Add the chopped meat, carrots, peas and cilantro.
- Mix in the peanut butter and 4 tbs of the broth, as well as the raisins and hard boiled eggs if using, mix all the ingredients well and save the filling until needed.
- Meanwhile remove the plantains from the broth and mix them in the food processor until a sticky dough is obtained.
- Mix the cooked plantain dough with the grated raw plantains, the eggs and some salt and pepper, you can either mix these by hand or in the food processor.
- Using your hands, try to keep them wet, form the plantain dough into medium to large sized balls, stuff each one with a generous spoonful or two of the meat filling.
- Strain the broth and return to the heat until it boils, reduce to a simmer and add the dumplings, cook over low heat for about 10-15 minutes, be very careful not to stir the soup to avoid breaking the dumplings.
- Using a ladle remove the dumplings from the soup and place them on a plate.
- Add the chopped yuca, chopped cabbage, corn slices and any leftover filling back to the broth, cook until all the ingredients are re-warmed.
- Add the finely chopped cilantro to the broth.
- Place a green plantain dumpling or two in each bowl; add a ladleful of broth with yuca, cabbage and corn.
- Serve with lime slices, aji and pickled onions.
Nutrition Facts : Calories 719.7, Fat 50.7, SaturatedFat 21.6, Cholesterol 118.2, Sodium 165.1, Carbohydrate 60.9, Fiber 6.8, Sugar 27.4, Protein 12.4
GREEN BEAN DUMPLING SOUP
Posted in response to a request for a soup popular in Kansas. The recipe was found in a Colorado paper, but by a Kansas chef. I have not made this, see notes below for additional comments. Prep time is estimated.
Provided by duonyte
Categories Potato
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large soup kettle, saute potatoes in oil for about 10 minutes, stirring often. Add stock and beans and cook until tender.
- In a saucepan, melt the butter or margarine and saute the onion and garlic until translucent. Add the flour and cook for three minutes longer. With a whisk, stir in the milk and keep whisking until the mixture is thickened. Set aside.
- While the soup is simmering, prepare the dumplings. Blend the flour and the egg. Add milk until a thick, doughy mixture is made. You can add salt to taste. Drop the dumplings by a teaspoon into the boiling broth. Whisk the milk and flour mixture into the soup. Add milk or cream as needed to adjust the consistency.
- Note: The measurements are rather inexact. My own thought is that you probably need 3 tbsp butter and 3 tbsp flour in the roux to make a thickener that would thicken this amount of liquid adequately. The forum poster found the soup too thin. The dumplings were described as tasty, but heavy, and you might want to substitute your own favorite recipe.
Nutrition Facts : Calories 347.1, Fat 13, SaturatedFat 5.5, Cholesterol 90.3, Sodium 397, Carbohydrate 42.2, Fiber 2.8, Sugar 5.2, Protein 15.3
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