Plantains are one of the most versatile fruits in Cuban cuisine. You can eat them green or completely ripe. You can mash them, bake them, grill them, and yes the most traditional way, fry them. If you know me by now I do not fry anything. So here is a great hardy plantain soup that is bound to satisfy even the pickiest eater.
- 4 cups chicken or vegetable broth (low-sodium, fat-free)
- 1 small onion, finely chopped
- 1 carrot, finely chopped
- 1 celery rib, finely chopped
- 4 garlic cloves minced
- 2 large green plantains, peeled, sliced crosswise into medium sized chunks
- 1 bay leaf
- salt to taste
- 1/2 cup cilantro, fresh
- 1 lime
Heat oil in a large pot over medium heat. Add onion, carrot and celery. Cook until onions are translucent. Add garlic and cook additional 1-2 minutes. Add the chicken or vegetable broth to the pot and bring it to a boil over high heat. Add the plantains and bay leaf. Cover, reduce heat to low, and simmer for approximately 35-45 minutes, until the plantains are tender. Salt to taste. Remove the bay leaf. Transfer the mixture to a blender, add fresh cilantro and puree. Transfer the puree soup back into the stockpot and cook over low heat uncovered for 15 to 20 minutes to allow the soup to thicken serve in bowls and garnish with cilantro and a squeeze of lime juice. Makes 4 servings.