Sweet Plantain Soup with Pineapple Blood Orange Salsa Recipe

Name: Sweet Plantain Soup with Pineapple Blood Orange Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup diced fresh pineapple; 1 blood orange, peel and pith removed, cut into supremes and diced; 1 tablespoon finely chopped fresh ginger; 1 serrano chile, stemmed, seeded, and minced; 2 tablespoons fresh lime juice; 1 salt; 1/4 teaspoon pepper; 1 1/2 tablespoons unsalted butter; 2 large ripe plantains, peeled and sliced on the diagonal into 1 1/2inch pieces; 2 teaspoons dried oregano, crumbled; 2 leeks, white parts only, well rinsed and finely sliced; 2 medium parsnips, peeled and finely chopped; 3 cups chicken stock; 3 cups milk; Juice of 1/2 lemon; 1 teaspoon salt; 1/4 teaspoon freshly ground black pepper

Servings: persons

1/2 cup diced fresh pineapple
1 blood orange, peel and pith removed, cut into supremes and diced
1 tablespoon finely chopped fresh ginger
1 serrano chile, stemmed, seeded, and minced
2 tablespoons fresh lime juice
1 salt
1/4 teaspoon pepper
1 1/2 tablespoons unsalted butter
2 large ripe plantains, peeled and sliced on the diagonal into 1 1/2inch pieces
2 teaspoons dried oregano, crumbled
2 leeks, white parts only, well rinsed and finely sliced
2 medium parsnips, peeled and finely chopped
3 cups chicken stock
3 cups milk
Juice of 1/2 lemon
1 teaspoon salt
1/4 teaspoon freshly ground black pepper

1
In a small glass bowl, combine all the ingredients for the salsa and toss together gently.
2
Cover and refrigerate for up to 4 hours before using.
3
In a large heavy skillet, heat the butter over medium heat.
4
Add the plantains with their flat sides down and saute for about 2 minutes, or until slightly softened but not brown.
5
Turn to the other side, add the oregano, leeks and parsnips, cover the pan and cook until all the vegetables are tender, about 10 minutes, stirring occasionally.
6
Transfer the vegetables to a food processor and puree until smooth, pulsing the machine and scraping down the sides of the machine as necessary.
7
Add 2 cups of the chicken stock, puree to mix, and transfer the mixture to a medium saucepan.
8
Whisk in the remaining chicken stock and the milk, add the lemon juice, and place the pan over mediumhigh heat.
9
When the soup comes to a boil, reduce the heat to low, cover the pan and simmer for 10 minutes, stirring occasionally.
10
Add the salt and pepper.
11
Serve in shallow soup bowls, garnished with a dollop of the salsa.

486

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/2 cup diced fresh pineapple, 1 blood orange, peel and pith removed, cut into supremes and diced, 1 tablespoon finely chopped fresh ginger, 1 serrano chile, stemmed, seeded, and minced, and more.

Yes, Sweet Plantain Soup with Pineapple Blood Orange Salsa falls under the Soups & Stews category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Sweet Plantain Soup with Pineapple Blood Orange Salsa

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