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Sweet Plantain Soup with Pineapple Orange Salsa Serves 6 Pineapple Orange Salsa: 1/2 cup diced pineapple, fresh or canned 2 blood oranges or oranges, peel and pith removed, cut into sections, and diced 1 tablespoon grated or minced fresh ginger 2 serrano chiles, stemmed, seeded, and minced 2 tablespoons freshly squeezed lime juice 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 1/2 tablespoons unsalted butter 2 large, ripe (black) plantains, sliced 2 teaspoons dried oregano, crumbled 2 leeks, white parts only, washed and thinly sliced 2 medium parsnips, peeled and chopped 3 cups chicken broth 3 cups milk Juice of 1/2 lemon 1 teaspoon salt, to taste 1/2 teaspoon freshly ground black pepper Combine all salsa ingredients in a small bowl and gently toss. Cover and refrigerate up to 4 hours. Heat butter over medium heat in a large, heavy skillet. Sauté plantain slices, about 2 minutes per side, until softened and very light brown. Add oregano and cook another minute. Then add leeks and parsnips and cook 5 minutes longer. Pour in chicken stock, cover, and cook, stirring occasionally, until all of the vegetables are tender, about 10 to 15 minutes. Transfer to a food processor or blender and puree, in batches if necessary. Transfer mixture to a large saucepan or soup pot. Stir in milk and bring to a boil over medium-high heat. Reduce to a simmer and cook, covered, stirring occasionally, about 10 minutes. Add lemon juice, salt, and pepper. Taste and adjust seasonings as necessary. Serve in shallow soup bowls, garnished with a spoonful of Pineapple Orange Salsa. |
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| © 2012 Mary Sue Milliken and Susan Feniger. All rights reserved. |