-
1
Preheat oven to 400 degrees F.
-
2
Place unpeeled plantains on a baking sheet and rub with 2 tablespoons of the vegetable oil and sprinkle with kosher salt.
-
3
Roast plantains in oven for 15 to 20 minutes, until skin is blackened and flesh is softened somewhat.
-
4
While plantains are still warm, trim ends and peel fruit (you may need gloves or a dishtowel if plantains are still very hot).
-
5
Cut plantains into 1/2-inch-thick slices.
-
6
In a heavy saucepan saute onion, carrot and cumin in remaining 2 tablespoons vegetable oil until softened and caramelized, about 5 minutes.
-
7
Add garlic and cook until fragrant, about 1 to 2 minutes.
-
8
Add plantains and chicken stock and bring to a boil.
-
9
Skim surface of soup if necessary, and lower the heat and simmer, uncovered, until the plantains are very tender, about 20 minutes.
-
10
In a food processor or blender puree the mixture in batches until smooth and season with Essence, salt and pepper, to taste.
-
11
Return the soup to the pot and keep warm until ready to serve.
-
12
When serving, top each portion with 2 tablespoons of the Black Bean Salsa and the smoked shrimp.
-
13
Combine all ingredients thoroughly and store in an airtight jar or container.
-
14
Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch.
-
15
Published by William Morrow, 1993.
-
16
In a mixing bowl, combine the ingredients, seasoning to taste with cayenne and salt.
-
17
Cover and let stand for 1 hour before serving, to develop the flavors.
-
18
*The jalapeno seeds can be added for a spicier Salsa.
