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3 green plantains, peeled and sliced into small chunks 8 c. chicken, beef or vegetable broth or more if needed 1 c. chopped onion 4 garlic cloves, minced 2 scallions, chopped salt and pepper to taste 1 large carrot, peeled and diced 1 to 2 celery sticks, chopped 1/2 tsp. ground cumin 1/4 c. cilantro Place the onion, garlic, scallions and 1 cup broth in a blender; blend for about 30 seconds. Place the broth mixture in a medium pot and bring to a boil. Reduce the heat to medium; add the rest of the ingredients, except the cilantro. Cover the pot and reduce the heat to medium-low; cook for 30 minutes, or until the plantains are very tender. Transfer the soup to a blender and purée. Add the puréed soup back to the pot; stir and cook for 10 more minutes. Add more broth, if necessary. Divide the soup into bowls; sprinkle with fresh cilantro on top. Serve with avocado. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |