Plantain Soup
This is a wonderful first course for either a very typical Latin American dinner of pork, black beans and white rice, or if serving fish cooked in a sofrito, or it is a soup hearty enough to serve as a meal. I use a lot of coriander, as I love the smell and flavor. I reserve half of the bunch to top soup right before serving.
Ingredients:
Chicken Stock
2 Bay Leaves
Meat of 1-2 Chicken Breasts – diced and browned, optional but recommended,
this dish can be for vegetarians using
2-4 Spanish Sausage Links, again optional but enriching
3-5 green Plantains
Olive Oil – about 3 tablespoons
1 large Onion – diced
3 teaspoons of Garlic – diced or mashed
3 ribs of Celery – sliced
3 Carrots – peeled and sliced
1 large, fresh bunch of Coriander – chopped
2 tablespoons of Cumin
Salt and Pepper
Plantain Chips to garnish – optional
Directions:
This is one soup which really does not need meat; you can add diced chicken and or the Spanish sausage, if you like. In a large stock pot, brown meat, if using, if not, sauté onions, add garlic, celery, carrots, cumin, and coriander. Heat ingredients for about 10 minutes, and then place in a separate dish. Cut off ends of the plantains, and then score over each vein, and then peel the banana. Slice into one inch pieces, and cut each slice in four. Pour stock into the pot, along with half of the coriander, bay leaves, and add cut plantains. Bring this to a boil, reduce heat to simmer, skimming scum as needed. Once the plantains are almost cooked, add the rest of the sautéed mixture, and bring back to a boil, and reduce heat. Simmer for about a half of an hour. Serve hot, and garnish with the rest of coriander and plantain chips.
Plantain Chips
These could not be easier to make. They are a great accompaniment for soup or an easy appetizer. When I make plantain soup, I reserve one green plantain, for chips, to serve as a garnish.
Ingredients:
3 Dark Green Plantains – they should be hard and without blemishes
Oil – you will need enough to fill the skillet or fryer half way
Salt
Directions:
Peel the plantains’, as directed above, and then either with a food processor, with a thin slicing blade, or with a box grater, using the side to slice, make paper thin, round slices of plantains. In a deep skillet, with very hot oil, fry them as you would french-fries. When they are golden and crispy, remove to paper plate and salt to taste.
