Plantain Soup

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 4 tablespoons butter or 4 tablespoons margarine
• 1 onion, coarsely chopped
• 2 celery ribs, coarsely chopped
• 6 -7 cloves garlic, finely chopped
• 2 jalapeno peppers, stemmed seeded and finely chopped
• 5 medium ripe plantains, peeled and chopped
• 4 1/2 cups water
• 2 cups heavy cream
• salt, to taste
• 1 teaspoon pepper
• queso fresco, for garnish
• plantain chips, for garnish

Recipe

• 1 in a large skillet (deep) or in a dutch oven, melt butter over medium heat, and saute onions, celery, garlic, and jalapenos for at least 20 minutes, stirring occasionally, until softened, golden, and caramelized.
• 2 add plantains, and cook for 10 minutes, stirring very often; cook until plaintains are slightly softened and golden in color.
• 3 add water, increase heat to medium high and bring to a simmer.
• 4 simmer ever so gently for 8 to 10 minutes until plantains are very tender.
• 5 add cream and bring mixture to a boil.
• 6 remove pan from heat immediately after it comes to a boil, and season with salt and pepper.
• 7 set aside to cool for 10 minutes.
• 8 transfer mixture to a food processor or even a blender and puree until smooth.
• 9 (you may have to do this in batches).
• 10 if you feel that it is too thick, you may add an additional 1/2 cup of water to get your desired consistancy.
• 11 strain soup and discard any solids.
• 12 return soup to the pan, place over medium-low heat and cook, stirring very often, until it is heated through (just warm).
• 13 serve right away; do not save.
• 14 garnish soup with queso fresco and plantain chips.