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Plantain Soup

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Source: The Mexican Gourmet

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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

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: Serves 4

Calories:

160

Fat. Total:

Fiber:

Carbohydrates, Total:

20g

Sodium:

720mg

% Cal. from Fat:

45%

Cholesterol:

20mg

Protein:

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