SWEET PLANTAIN SOUP
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 207.5
- Total Fat: 3.1 g
- Cholesterol: 2.0 mg
- Sodium: 311.1 mg
- Total Carbs: 42.2 g
- Dietary Fiber: 4.0 g
- Protein: 5.9 g
View full nutritional breakdown of SWEET PLANTAIN SOUP calories by ingredient
Number of Servings: 8
Ingredients
-
1½ tablespoons unsalted butter (1½ tablespoons EVOO)
2 large ripe plantains, peeled and sliced on the diagonal into 1½“ pieces
2 teaspoons dried oregano, crumbled
2 leeks, white parts only, well rinsed and finely sliced
2 medium parsnips, peeled and finely chopped
3 cups chicken stock
3 cups [skim] milk
Juice of ½ lemon
1 teaspoon salt (optional)
¼ teaspoon freshly ground black pepper
Directions
1. In a large heavy skillet, heat the butter (oil) over medium heat.
2. Add the plantains with their flat sides down and saute for about 2 minutes, or until slightly softened but not brown.
3. 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.
4. Transfer the vegetables to a food processor and puree until smooth, pulsing the machine and scraping down the sides of the machine as necessary.
5. Add 2 cups of the chicken stock, puree to mix, and transfer the mixture to a medium saucepan.
6. Whisk in the remaining chicken stock and the milk, add the lemon juice, and place the pan over medium high heat.
7. When the soup comes to a boil, reduce the heat to low, cover the pan and simmer for 10 minutes, stirring occasionally.
8. Add the salt and pepper.
Number of Servings: 8
Recipe submitted by SparkPeople user FLYING_V.
2. Add the plantains with their flat sides down and saute for about 2 minutes, or until slightly softened but not brown.
3. 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.
4. Transfer the vegetables to a food processor and puree until smooth, pulsing the machine and scraping down the sides of the machine as necessary.
5. Add 2 cups of the chicken stock, puree to mix, and transfer the mixture to a medium saucepan.
6. Whisk in the remaining chicken stock and the milk, add the lemon juice, and place the pan over medium high heat.
7. When the soup comes to a boil, reduce the heat to low, cover the pan and simmer for 10 minutes, stirring occasionally.
8. Add the salt and pepper.
Number of Servings: 8
Recipe submitted by SparkPeople user FLYING_V.