Sweet Plantain Soup With Pineapple Blood Orange Salsa
Serves: 4
Amos O'Hara
1 January 1970
Based on User reviews:
56
Spice
37
Sweetness
47
Sourness
36
mins
Prep time (avg)
2.4
Difficulty
Ingredients:
1 cup
Pineapple (diced fresh)2 tbsps
Lime Juice (fresh)1 tsp
Salt1 tsp
Pepper1.5 tbsps
Unsalted Butter2 tsps
Oregano (dried, crumbled)2 medium
Parsnip (peeled and finely chopped)3 cups
Chicken Stock3 cups
MilkDirections:
1
In a small glass bowl, combine all the ingredients for the salsa and toss together gently
2
Cover and refrigerate for up to 4 hours before using
3
In a large heavy skillet, heat the butter over medium heat
4
Add the plantains with their flat sides down and saute for about 2 minutes, or until slightly softened but not brown
5
Turn to the other side, add the oregano, leeks and parsnips, cover the pan and cook until all the vegetables are tender, about 10 minutes, stirring occasionally
6
Transfer the vegetables to a food processor and puree until smooth, pulsing the machine and scraping down the sides of the machine as necessary
7
Add 2 cups of the chicken stock, puree to mix, and transfer the mixture to a medium saucepan
8
Whisk in the remaining chicken stock and the milk, add the lemon juice, and place the pan over medium high heat
9
When the soup comes to a boil, reduce the heat to low, cover the pan and simmer for 10 minutes, stirring occasionally
10
Add the salt and pepper
11
Serve in shallow soup bowls, garnished with a dollop of the salsa