PLANTAIN GARLIC SOUP
Garlicky plantain soup is a favorite in southern Ecuador-and maybe soon in your house, too! Bonus: Our version takes about 35 minutes to make.
Provided by My Food and Family
Categories Home
Time 35m
Yield Makes 8 servings, 1 cup each.
Number Of Ingredients 8
Steps:
- Bring water to boil in large saucepan. Add plantains; cover. Cook 15 min. Drain plantains, reserving 1-1/4 qt. (5 cups) of the cooking water.
- Cut plantains into 2-inch chunks; place in food processor or blender container. Add garlic and the reserved cooking water; cover. Process until smooth.
- Return plantain mixture to saucepan. Add milk and salt; mix well. Bring to boil, stirring frequently to prevent burning. Reduce heat to low. Add cheese and sour cream; cook until cheese is completely melted and mixture is well blended, stirring frequently. Sprinkle with the cilantro.
Nutrition Facts : Calories 220, Fat 8 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 490 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 9 g
PLANTAIN SOUP
Steps:
- Place the plantains, lime juice, stock, and garlic in a large saucepan over medium-high heat and bring to a boil. Turn the heat to low and simmer until the plantains are very soft, about 30 minutes.
- Use a slotted spoon to transfer the plantains and garlic to a food processor or blender and process, gradually adding just enough broth, about 1 cup, to make a smooth paste. Pour the paste back into the saucepan and whisk over low heat until the soup is thickened and heated through. Season with cayenne if desired and salt and pepper and serve hot.
- Thin Plantain Soup
- This is more of a broth than a creamy puree: Instead of slicing the plantains, grate them. Place all the ingredients in a large saucepan, bring to a boil, and then simmer for 30 minutes. Strain and serve with lime wedges (garnish with cilantro if you have it).
- Chunky Plantain Soup
- No straining or pureeing here: Instead of slicing the plantains, grate them; mince the garlic. Place all the ingredients in a large saucepan, bring to a boil, and then simmer for 30 minutes. Stir well and serve.
PLANTAIN SOUP
Provided by Ingrid Hoffmann
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat the olive oil in a medium saucepan over medium-high heat for 1 minute. Add the onions, carrots, celery, and garlic and cook until the onions are soft and browned, 8 minutes, stirring often with a wooden spoon. Add the chicken stock, plantains, cilantro, bay leaves and cumin, and bring to a boil, reduce the heat to the lowest setting and cook at a bare simmer, uncovered, until the plantains are very tender, 45 minutes.
- Transfer half of the soup to a blender and puree until smooth. *When blending hot liquids, fill the blender less than halfway full, place the lid askew and pulse the liquid at first to release some heat, otherwise, your blender top could pop! Stir the pureed soup back into the pot with the remaining chunky soup and mix well. If the soup is too thick for your taste add more chicken stock. Season with salt and pepper and serve.
- *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
PLANTAIN SOUP
I love hispanic food and plantains are one of my favorite things to eat. Here is a unique soup for all you adventurous chefs:) Please do not let your plantains turn yellow-black because they will turn sweet. Must use green plantains.
Provided by Ang11002
Categories Costa Rican
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in large saucepan over medium heat.
- Add onions, carrots, celery and garlic.
- Cook, uncovered, for 3-4 minutes, or until onions are soft but not brown.
- Add 4 cups of chicken stock/broth and bring to boil over high heat.
- Add plantains, most of the cilantro (reserve a few tablespoons for garnish), cumin, and bay leaf.
- Season with salt and pepper.
- Return to boil.
- Reduce heat to medium-low and simmer, uncovered for 40-50 minutes or until plantains very tender.
- Remove and discard bay leaf.
- Transfer half the soup to blender; puree until smooth.
- Return to the pan.
- If soup is too thick, add a little more stock/broth.
- Season with more salt/cumin if desired.
GARLIC PLANTAINS
This recipe is from Alton Brown. A little more work than usual for plantains, but well worth the effort. My friends love these!
Provided by LWA says
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine water, garlic, and salt in a medium size bowl and set aside.
- In a large saute pan, heat oil to 325°F.
- Peel plantains and slice into 1-inch pieces. Carefully add plantains to oil and fry until golden yellow in color, about 1 to 1 1/2 minutes per side.
- With a slotted spoon, remove the plantains from the pan and place them on a cookie sheet lined with parchment paper. With the back of a wide, wooden spatula or spoon, press each piece of plantain down to half its original size.
- Place the plantains in the garlic water and let soak for 1 minute. Remove and pat dry with a tea towel to remove excess water.
- Bring oil back up to 325°F and return plantains to pan and cook until golden brown, approximately 2 to 4 minutes per side.
- Remove to dish lined with paper towels and sprinkle with salt. Serve immediately.
Nutrition Facts : Calories 835.2, Fat 82.1, SaturatedFat 6.2, Sodium 879.6, Carbohydrate 29.3, Fiber 2.1, Sugar 13.4, Protein 1.3
SOPA DE PLATANO - PLANTAIN SOUP
This is one of the best soups if you like plantains.
Provided by Armando Sepulveda-Sheffield
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 41m
Yield 6
Number Of Ingredients 9
Steps:
- Heat olive oil in a large Dutch oven over medium-high heat; cook and stir onion until tender, 4 to 5 minutes. Add sofrito, garlic, cumin, bay leaf, salt, and pepper; cook and stir until fragrant, 2 to 3 minutes. Add chicken stock and bring to a boil.
- Stir plantain into mixture and cook until tender, 10 to 15 minutes. Remove bay leaf and blend mixture with an immersion blender until soup is smooth and thick.
Nutrition Facts : Calories 155.7 calories, Carbohydrate 32 g, Cholesterol 0.7 mg, Fat 3.8 g, Fiber 2.5 g, Protein 2.4 g, SaturatedFat 0.7 g, Sodium 744.8 mg, Sugar 14.9 g
PLANTAIN SOUP
Provided by Molly O'Neill
Categories dinner, easy, soups and stews, appetizer, main course
Time 1h
Yield Four servings
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large heavy saucepan over medium heat. Add the onion, carrot, celery and garlic and cook until soft but not brown, about 3 to 4 minutes.
- Add the chicken broth and bring to a boil. Add the plantains, bay leaf, cumin, the salt and pepper. Return the soup to a boil. Reduce the heat and simmer gently, uncovered, until the plantains are very tender, about 40 minutes.
- Remove and discard the bay leaf. Place half of the soup in a blender or food processor and puree until smooth. Stir the puree into the remaining soup.
- Just before serving, reheat the soup. Add additional salt or cumin if desired. Divide among 4 bowls, garnish with the cilantro and serve immediately.
Nutrition Facts : @context http, Calories 262, UnsaturatedFat 5 grams, Carbohydrate 45 grams, Fat 6 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 1043 milligrams, Sugar 20 grams
GARLICKY PLANTAINS
You can do the first fry ahead of time, then soak the plantains in garlic water, dry, and hold at room temperature until closer to mealtime.
Provided by Sarah Kirnon
Categories Bon Appétit Side Plantain Garlic Fry
Yield 8 servings
Number Of Ingredients 4
Steps:
- Combine garlic and 2 cups water in a medium bowl; set aside.
- Heat 1/2 cup oil in a large skillet, preferably cast iron, over medium-high. Working in 3 batches, fry plantains in a single layer, turning once, until tender and golden all over, about 5 minutes. Transfer to paper towels to drain. Pour out oil; discard. Reserve skillet.
- Gently press down on plantains one at a time with the flat side of a chef's knife or wooden spoon to flatten slightly. Transfer to bowl with reserved garlic water and let soak 5 minutes.
- Remove plantains from garlic water and pat dry with paper towels. Heat remaining 1/2 cup oil in reserved skillet over medium-high. Fry plantains again, turning once, until deep golden brown, 6-8 minutes. Transfer to fresh paper towels to drain; sprinkle with salt.
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