Plantain Soup
Yield
6 servingsPrep
45 minCook
25 minReady
1 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
plantains
green, peeled |
* |
| 1 | x |
vegetable oil
for deep frying |
*
|
| 6 | cups |
stock
|
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
lime juice
fresh |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
plantains
green, peeled |
* |
| 1 | x |
vegetable oil
for deep frying |
*
|
| 1.4 | l |
stock
|
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
lime juice
fresh |
*
|
Directions
Slice plantains paper thin and place in a large bowl.
Cover with water and soak for 30 minutes.
Drain slices, pat dry with paper towels.
Heat oil in skillet and fry plantain slices until they are golden brown.
Drain. Crush plantains in a mortar and pestle until you have a thick paste.
In a large pot, heat stock and gradually stir in crushed plantain.
Season well.
Simmer over low heat, stirring frequently for 20 to 25 minutes.
Serve sprinkled with lime juice.
