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Plantain Soup
Source: The Mexican Gourmet
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Active Time:  20 Minutes
Total Time:  20 Minutes
Yield:  Serves 4
When I was first served this soup by Celia Chavez de Garcia Terres, I couldn't figure out what gave it it's wonderful taste-even though there is almost nothing added to the flavor of the main ingredient. Perhaps that is simply because plantains are usually fried in Mexico and it is unusual to find them in a soup.
RECIPE INGREDIENTS
2 tablespoons butter
1 1/2 tablespoon chopped leek
1 large barely ripe plantain, about 8 oz or 2 bananas, peeled, and sliced
5 cups chicken stock
salt and pepper to taste
Plantain Soup Recipe at Cooking.com
DIRECTIONS
Melt the butter in a pot over medium heat and saute the leek until translucent.
Put the plantain slices in the pot and saute gently on both sides without browning, turning occasionally for about 10 minutes or until cooked. Place the leek, plantains, and 2 cups of stock in a blender and puree until smooth.
Return the mixture to the pot, add the remaining stock, and season to taste. Bring to a boil and cook for 5 minutes. If the soup is too thick, you may need to thin it with more stock.
Serve sprinkled with black pepper; if desired.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield: Yield:  Serves 4
Calories: 160
Fat. Total: 8g
Fiber: 1g
Carbohydrates, Total: 20g
Sodium: 720mg
% Cal. from Fat: 45%
Cholesterol: 20mg
Protein: 5g
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