PLANTAIN SOUP

Plantain Soup image

Provided by Molly O'Neill

Categories dinner, easy, soups and stews, appetizer, main course

Time 1h

Yield Four servings

Number Of Ingredients 12

Ingredients

2 teaspoons extra-virgin olive oil
1 small onion, peeled and finely chopped
1 carrot, peeled and finely chopped
2 ribs celery, finely chopped
2 cloves garlic, peeled and minced
5 cups chicken broth, homemade or low-sodium canned
2 green plantains, peeled and diced
1 bay leaf
1 teaspoon ground cumin, plus more to taste
1 teaspoon salt, plus more to taste
Freshly ground pepper to taste
1/4 cup chopped cilantro leaves

Steps:

Heat the olive oil in a large heavy saucepan over medium heat. Add the onion, carrot, celery and garlic and cook until soft but not brown, about 3 to 4 minutes.
Add the chicken broth and bring to a boil. Add the plantains, bay leaf, cumin, the salt and pepper. Return the soup to a boil. Reduce the heat and simmer gently, uncovered, until the plantains are very tender, about 40 minutes.
Remove and discard the bay leaf. Place half of the soup in a blender or food processor and puree until smooth. Stir the puree into the remaining soup.
Just before serving, reheat the soup. Add additional salt or cumin if desired. Divide among 4 bowls, garnish with the cilantro and serve immediately.

Nutrition Facts : @context http, Calories 262, UnsaturatedFat 5 grams, Carbohydrate 45 grams, Fat 6 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 1043 milligrams, Sugar 20 grams

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