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Cuban Creamed Plantain Soup with Cilantro recipe

3 large plantains
juice from 1/2 lemon
3 tbsp butter, unsalted
1 medium onion, chopped
5 cloves garlic, minced
1 clove garlic, chopped
4 cups chicken broth
salt and pepper to taste
3/4 cup canned evaporated milk
1/2 cup coconut milk (can use from can)
1/3 cup cilantro
1 tsp grated orange peel
3 tablespoons lime juice

Peel plantains and cut into 1/2 inch slices. Place in a bowl or shallow dish and splash with lemon juice to prevent discoloration. Heat butter in a heavy saucepan on medium heat, adding onion and garlic. Saute about 6-8 minutes or until onion is tender.

Add plantains and chicken broth and bring to a boil. Reduce heat to low and add salt and pepper. Simmer about 25-30 minutes until plantains are soft.

Place mixture in blender and puree until mixture is not quite fine (overblending will ruin it). Return to saucepan and add evaporated milk and coconut milk. Simmer on low heat for 5 minutes.

In a blender or food processor, blend cilantro, garlic, orange peel and lime juice. After blending, swirl this mixture into the soup and serve.

Serves 5-6.

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