www.ikitchen.com
Plantain Soup with Pineapple Blood Orange Salsa - serves 6
Salsa:
1/2 cup diced fresh
pineapple
1 blood orange, peel, pith removed, supremes diced
1 tbsp finely-chopped fresh ginger
1 serrano chile, stemmed, seeded, and minced
2 tbsp fresh lime juice
1 tsp salt
1/4 tsp freshly-ground
black pepper
Soup:
1 1/2 tbsp unsalted
butter
2 lrg ripe plantains, sliced diagonaly into 1 1/2" pieces
2 tsp dried
oregano, crumbled
2 leeks, white parts only, well rinsed, and finely sliced
2 med parsnips, peeled, chopped fine
3 cup
chicken stock
3 cup milk
Juice of 1/2 lemon
1/4 tsp freshly-ground black
pepper
In a small glass bowl, combine all the ingredients for the salsa and toss
together gently. Cover and refrigerate for up to 4 hours before using.
In a large heavy skillet, heat the butter over medium heat. Add the plantains
with their flat sides down and saute for about 2 minutes, or until slightly
softened but not brown.
Turn to the other side, add the oregano, leeks and parsnips, cover the pan and
cook until all the vegetables are tender, about 10 minutes, stirring
occasionally. Transfer the vegetables to a food processor and puree until
smooth, pulsing the machine and scraping down the sides of the machine as
necessary.
Add 2 cups of the
chicken stock, puree to mix, and transfer the mixture to a medium saucepan.
Whisk in the remaining chicken stock and the milk, add the lemon juice, and
place the pan over medium-high heat.
When the soup comes to a boil, reduce the heat to low, cover the pan and simmer
for 10 minutes, stirring occasionally. Add the salt and pepper. Serve in shallow
soup bowls, garnished with a dollop of the salsa.
