See Also: Cooking Club · Soups
Argentine Plaintain Soup
From Dorothy McNett's recipes at www.dorothymcnett.com. Familiar soup ingredients enhanced with plaintains!
2 tablespoons extra virgin olive oil
1 onion, diced
3-4 cloves garlic, diced
1 - 2 carrots, diced
1 - 2 celery ribs, diced
4 cups vegetable or chicken broth
2 plaintains (the greener the better)
1 - 2 tablespoons chopped fresh cilantro
1 teaspoon dried cumin
1/2 teaspoon freshly ground pepper
1/2 - 1 teaspoon sea salt (depends on the broth)
In a heavy bottomed Dutch oven or large saucepan, heat the oil and then add the diced onion, garlic, carrots and celery. Cook over medium-high heat, stirring often for several minutes. Add the broth and bring to a boil. Peel and quarter the plaintains lengthwise and then slice them thinly. Add to the hot broth mixture along with the cilantro, cumin, pepper and salt. Bring to a boil, reduce to medium low and allow to simmer about 30 minutes. If desired, puree the soup in a blender or food processor, or serve as it is!
Recipe created 2016-02-14.
