Three Guys From Miami: Cuban and Spanish Food Recipes

Glenn Lindgren: This is another popular Cuban soup.

Jorge Castillo:We eat a lot of it at our house. The whole house smells really great whenever we cook it.

Raúl Musibay: This is a recipe that you should follow closely. Don't leave anything out.

Glenn Lindgren: After you've had it a few times, you can experiment. If your experiment works, send us the recipe!


Plantain Soup -- Sopa de Platanos

By Three Guys From Miami



Prep time: 15 minutes
Cook time: 60 minutes
Total time: 1 hour 15 minutes
Yield: 6 servings

The classic soup of tender plantains in savory chicken broth.


INGREDIENTS:

1/4 cup olive oil for sautéing
1 cup celery diced
1 cup onion, finely chopped
1 1/2 cups carrots, shredded
5 cloves garlic, minced
6 cups chicken stock
2 large green plantains, peeled, and sliced in one-inch pieces
1 tablespoon ground cumin
1 teaspoon Bijol powder
1 bay leaf
salt and black pepper to taste
1/2 cup cilantro chopped
Sauté celery, onion, and carrots in olive oil in an eight-quart stockpot until onions are soft and translucent. Stir in the minced garlic and sauté an additional minute. Pour in chicken stock and bring to a boil. Add plantains, cumin, Bijol powder, and bay leaf. Bring back to a boil, reduce heat to low, cover and simmer for about one hour, or until the plantains are tender.

Remove and discard bay leaf. With a slotted spoon, remove one cup of the vegetables from the soup and puree in a food processor or blender.

Add puree back into the soup and continue cooking on low heat for five additional minutes. Season with salt and pepper. Taste it. Adjust seasonings as necessary.

Stir in 1/2 cup chopped cilantro. Serve in stoneware bowls garnished with sprigs of cilantro.

This recipe and editorial content from the book: "Three Guys From Miami Celebrate Cuban." Copyright ©2006 All Rights Reserved.

No copying or commercial duplication of any content (including photos) without the express written permission of the authors and proper attribution.

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