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CREAMY PLANTAIN MADUROS SOUP

New.Latin.Classics's picture
Sweet Plantains Maduros (page 206) is a traditional South American side dish of ripe plantains sliced into bite-size pieces and panfried until golden brown, honey sweet, and creamy tender. Rich with just a hint of caramel-y sweetness, I tap the flavor of fried maduros in this signature creamy (but cream-less) soup. I first served it at my Miami restaurant Food Café. Plantains look like large bananas. When they are underripe, they are green and have a savory potatolike texture and fl avor that hints of banana. As they ripen, they become very yellow, and then start to blacken. This is how you know they are sweet and sticky under the thick peel.
Ingredients
  Non-stick cooking spray 1
  Plantains 3 , cut into pieces
  Extra virgin olive oil 2 Tablespoon
  Yellow onion 1 Small, chopped
  Carrot 1 , chopped
  Stalk celery 1 , chopped
  Yellow summer squash 2 Small, thinly sliced
  Chicken stock/Store-bought chicken broth 3 Cup (48 tbs)
  Kosher salt 1 Tablespoon
  Ground black pepper 1 Teaspoon
  Low fat milk 2 Cup (32 tbs)
  Cilantro leaves 1⁄4 Cup (4 tbs)
Directions

1. Preheat the oven to 350°F. Line a rimmed baking sheet with aluminum foil and lightly grease it using nonstick vegetable cooking spray.
2. Place the plantains on the aluminum foil. Bake until golden brown, about 40 minutes. Remove from the oven and set aside to cool.
3. Heat the olive oil in a large pot over medium heat. Add the onions, carrots, and celery and cook, stirring once or twice, until they’re beginning to soften, about 2 minutes. Stir in the squash and cook until tender, stirring occasionally, about 3 minutes longer. Pour in the chicken stock and add the salt and pepper. Increase the heat to high, bring the broth to a boil, reduce the heat to medium-low, and gently simmer until all of the vegetables are very soft, about 10 minutes. Turn off the heat and let the soup cool for 10 minutes.
4. Place one-half of the cooked plantains into a blender jar. Use a slotted spoon to add about one-half of the squash mixture to the blender. Add one-half of the broth and 1 cup of the milk. Cover the blender and then pulse the ingredients together to release some of the heat. Puree until completely smooth, and then pour the puree into a clean pot. Repeat with the remaining plantains, squash mixture, broth, and milk.
5. Bring the soup to a boil over medium-high heat, reduce the heat to low, cover the pot, and simmer for 5 minutes. Season with salt and pepper and divide the soup among six bowls. Garnish with the cilantro and plantain chips, if using, and serve immediately.

Sabes Qué?
This soup is a great way to use up lots of leftover plantain maduros. If you don't happen to have enough remaining from dinner the night before, boost your supply with some maduros ordered from a South American restaurant. Skip the first two steps of the recipe and start with sautéing the onions, carrots, and celery in olive oil. Add the cooked plantains to the blender following the recipe instructions.

This recipe is excerpted from the cookbook - New Latin Classics, written by Lorena Garcia. To purchase the book visit RandomHouse.com. To learn more about Lorena, visit ChefLorenaGarcia.com.

Recipe Summary

Cuisine: 
South American
Course: 
Appetizer
Servings: 
6

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