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CREAMY PLANTAIN MADUROS SOUP Recipe
|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)|
Calories 247 Calories from Fat 67
% Daily Value*
Total Fat 7 g11.3%
Saturated Fat 1 g5.2%
Trans Fat 0 g
Cholesterol 5.1 mg
Sodium 1176.4 mg49%
Total Carbohydrates 41 g13.7%
Dietary Fiber 3.5 g13.8%
Sugars 21.3 g
Protein 8 g15.8%
Vitamin A 58.5% Vitamin C 49.6%
Calcium 12.1% Iron 7.5%
*Based on a 2000 Calorie diet
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.
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.