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Soups
Sopa de Plátanos (Plantain Soup)
1/2 cup garlic cilantro vinaigrette
4 tbs of butter
1 onion coarsely chopped
4 cloves of garlic, finely chopped (if desired)
2 jalapeños chili peppers, stemmed, seeded and finely chopped
5 ripe medium plantains, peeled and chopped
4 to 5 cups water
2 cups heavy cream
Salt to taste
1 tsp fresh ground pepper
Sprigs of watercress
In a large deep skillet, melt butter over medium heat.
Add onions, celery, garlic and chili peppers and cook, stirring occasionally, until softened, golden and caramelized, at least 25 minutes.
Add plantains and cook, stirring frequently, until slightly softened and golden,
about 10 minutes. Add 4 cups of water, increase heat to medium-high and bring to a boil.
Lower heat to simmer, until plantains are softened, 7 to 10 minutes.
Add garlic cilantro vinaigrette and cream, bring the mixture to boil. Immediately remove the pan from heat, season with salt and pepper to taste. Set aside and cool for at least 10 minutes.
Transfer to a blender or food processor and puree until smooth (may need to process in batches). If desired, add some of the remaining 1 cup water to attain the desired consistency. Strain the soup, discarding the solids.
Return the soup to the pan, place over medium-low heat and cook, stirring frequently, just until warmed through. Serve immediately. Garnish each bowl of soup with a small sprig of watercress.
Sopa Criolla (Creole Soup)
8 cups of water
1/2 cup honey mustard vinaigrette
2 tbs salt
1 tbs of tarragon
1/2 tbs ground pepper
3 carrots
1/2 red onion
1/2 green bell pepper
1/2 red bell pepper
2 large potatoes (or several small red potatoes)
1 Med Sweet Potato (yellow or pink)
1 med Yuca Root (if unavailable, replace with favorite local veggies)
1 can tomato sauce
1 can of stewed tomatoes
3 broccoli stalks or 1/2 cup of broccoli flowers
Chop vegetables, potatoes and roots in small chunks.
Cut green and red peppers and onions in slices.
In large pot, add water, vinaigrette and salt, bring to boil.
Add carrots, yuca, sweet potato, and red potatoes. Let boil for 10 to 15 minutes.
Add tomato sauce, onions, pepper, broccoli, stewed tomatoes, continue boiling for 15 minutes. Add tarragon, ground pepper, cover and boil on med-high for 15 to 20 minutes, until potatoes and roots are soft. Enjoy!
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