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.
2 Large, peeled, sliced crosswise into medium sized chunks
1⁄2 Cup (8 tbs)
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.
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Plantains are an indispensable part of Cuban cuisine and this recipe clearly affirms that. Juan Montalvo shares with his viewers an easy-to-make, healthy green plantain soup recipe that would appease the gut of even the fussiest eater. When looking to prepare a healthy, tasty soup for your family, don't forget to consider this recipe. Your family will surely love it.