As summer bids farewell, keep the Caribbean spirit alive in your kitchen!
Dive into the vibrant flavors of this exotic, traditional Cuban plantain soup.
This recipe requires a bit of patience, but the results are guaranteed to be rewarding.
Ingredients
- Extra Virgin Olive Oil Nº3 Picual Elizondo
- 1 small onion, chopped
- 1 carrot, chopped
- 1 celery stalk, finely chopped
- 2 cloves garlic, minced
- 4 ½ cups chicken stock
- 2 large plantains, peeled and sliced
- Fresh cilantro leaves
- 2 bay leaves
- ½ tablespoon ground cumin
- Salt and freshly ground pepper
Preparation
- Heat the olive oil in a medium saucepan over medium-high heat for 1 minute. Add the onion, carrot, celery, and garlic, and sauté for about 8 minutes until softened.
- Stir in the chicken stock, plantains, cilantro, bay leaves, and cumin. Bring the mixture to a boil, then reduce the heat to a simmer. Cook uncovered for about 45 minutes or until the plantains are very soft. Remove the bay leaves once the soup is cooked.
- Transfer half of the soup to a blender and puree until smooth.
- Return the pureed soup to the pot and mix it with the thicker, chunkier soup. If the consistency is too thick for your preference, you can add more chicken stock.
- Season the soup with salt and pepper to taste. Garnish with fresh cilantro, a few banana slices, and seeds if desired.
Enjoy this comforting and flavorful Cuban plantain soup, perfect for adding a touch of tropical warmth to your day!
