Cuban Creamed Plantain Soup with
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
Main Cuban recipe pages:
• soups •