Plantain Soup (Sopa de Platanos)
Shredded plantains and fresh cilantro combine in a refreshing Puerto Rican soup.
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.
1 1/2 fruit