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
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
Shred plantains using the large holes of a box grater.
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.
Per serving :
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.