Plantain Soup


This recipe can be prepared in 45 minutes or less.

Makes 8 cups, serving 4 to 6.

INGREDIENTS

  • 3 semi-ripe (yellow with some spots) plantains
  • 1 large carrot
  • 6 cups chicken broth (48 fluid ounces)
  • 1 teaspoon ground cumin
  • freshly ground black pepper

  • DIRECTIONS

    Cut ends from plantains and peel fruit. Cut plantains into 1/2-inch-thick slices. Grate carrot. In a 4-quart heavy saucepan bring broth to a boil with plantains, carrot, and cumin. Simmer mixture, covered, until plantains are very tender, 20 to 25 minutes.


    In a blender purée mixture in batches until smooth (use caution when blending hot liquids) and season with pepper and salt. Soup keeps, covered and chilled, 3 days. Reheat soup before serving.