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Plantain Soup (Sopa de Platanos)

http://www.eatingwell.com/recipes/plantain_soup_sopa_de_platanos.html

From EatingWell:  September/October 2007

Shredded plantains and fresh cilantro combine in a refreshing Puerto Rican soup.

8 servings, about 1 cup each | Active Time: 20 minutes | Total Time: 50 minutes

Ingredients

• 3 green plantains, peeled (see Tip)
• 1 teaspoon extra-virgin olive oil
• 2 cloves garlic, minced
• 1/2 cup finely chopped fresh cilantro, divided
• 8 cups reduced-sodium chicken broth
• 1 1/2 cups water
• 1/2 teaspoon salt
• Freshly ground pepper, to taste
• 8 teaspoons finely shredded Parmesan cheese
• 8 lime wedges

Preparation

1. Shred plantains using the large holes of a box grater.
2. Heat oil in a large saucepan over medium heat. Add garlic and 1/4 cup cilantro; cook, stirring, until the garlic is softened, 1 to 2 minutes. Add broth and water and bring to a boil. Stir in plantains and reduce heat to a simmer. Simmer until the plantains are tender and the soup is thickened, 25 to 30 minutes. Stir in the remaining 1/4 cup cilantro and season with salt and pepper. Sprinkle each serving with 1 teaspoon Parmesan cheese and garnish with a lime wedge.

Nutrition

Per serving : 121 Calories; 2 g Fat; 1 g Sat; 1 g Mono; 6 mg Cholesterol; 23 g Carbohydrates; 6 g Protein; 2 g Fiber; 315 mg Sodium; 346 mg Potassium

1 1/2 Carbohydrate Serving

Exchanges: 1 1/2 fruit

Tips & Notes

• Tip: Plantains are usually sold underripe with green-yellow skin—just what you'll need for this recipe. (A ripe plantain, with black-yellow skin, should not be used instead.) Find them at large supermarkets or Hispanic markets. To peel an unripe plantain, slice off both ends and cut into 3-inch lengths. Using the tip of a paring knife, cut 4 lengthwise slits along each piece. Soak in ice water for 3 to 5 minutes to loosen the skin. Remove from the water and peel.