Sopa de Plátano Yucateca:
Yucatan Style Plantain Soup
Makes 6 first-course servings
1 T. olive oil (not extra virgin)
1 sm. red onion, finely chopped
1 carrot, finely chopped
2 cloves garlic, minced
4 c. chicken or vegetable stock, or more if a thinner soup is desired
2 green plantains, peeled and sliced
½ c. cilantro leaves, chopped
½ t. ground cumin
Salt to taste
In a large pot, heat the olive oil. Add the onion and carrot and cook until beginning to soften. Add the garlic and continue cooking for a couple of minutes. Add the stock, plantains, cilantro and cumin. Bring to a boil, reduce to a simmer and cook, covered, until the plantains are tender.
Allow to cool, and puree half the soup in a blender. Return the puree to the pot and mix well. If a thinner soup is desired, add more stock. If a completely pureed soup is desired, puree it in batches. Taste and add salt. Serve hot, garnished with chopped cilantro.
Recipe courtesy of Karen Hursh Graber
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