Monday, September 20, 2010
I tore this recipe out of a copy of Latina magazine at the doctor's office about 2 years ago and have just now tried making it. I was so overcome with grief over my entire life spent without this soup that I could barely eat it! Hopefully you're better about keeping the floodgates closed because really, it's delicious!
The article outlined three ways to make it: Traditional, healthy, and fast. I combined healthy and fast (traditional calls for frying the plantains instead of baking them, and fast just means buying pre-packaged soup base veggies and using a food processor instead of a mortar and pestle.
2 large ripe Plantains
1 tsp. vegetable oil
1 small onion, finely chopped
1 medium carrot, finely chopped
1 medium rib celery, finely chopped
(again, you can speed up the process if you buy pre-chopped "soup base" veggies. It includes all three of these)
Nonstick cooking spray
6 cups chicken or veggie broth
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1 lime cut into wedges
Peel and thinly slice plantains. Place slices in a large bowl of cold, salted water for 30 minutes, then drain and pat dry.
warm vegetable oil and saute the veggies until the onion wilts, about 3 minutes.
Preheat oven to 350, spray a baking sheet and bake plantains about 20 minutes, turning them once halfway through. Mash them into a thick paste with a food processor or mortar and pestle.
In a large pot, heat broth over medium heat. Add the sauteed veggies, then stir in plantain paste gradually. Add salt and pepper and simmer until smooth and creamy.
Serve with a lime wedge and some salsa or hot sauce. The recipe doesn't say this, but I like to warm some flour tortillas for dipping.