Plantain soup

Yield: 6 servings

Measure Ingredient
2 larges Green plantains, peeled
\N \N Oil for deep frying
6 cups Stock
\N \N Salt & pepper
\N \N Fresh lime juice

Slice plantains paper thin & place in a large bowl. Cover with water & soak for 30 minutes.

Drain slices, pat dry with paper towels. Heat oil in skillet & fry plantain slices till they are golden brown. Drain. Crush plantains in a mortar & pestle until you have a thick paste. In a large pot, heat stock & gradually stir in crushed plantain. Season well.

Simmer over low heat, stirring frequently. for 20 to 25 minutes. Serve sprinkled with lime juice.

Randelman & Schwartz, "Memories of a Cuban Kitchen" Submitted By MARK SATTERLY On 08-11-95

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