Sweet plantain soup with pineapple blood orange salsa

6 servings

Ingredients

Quantity Ingredient
=== SALSA ===
½ cup Diced fresh pineapple
1 Blood orange; peel, pith removed,
; supremes diced
1 tablespoon Finely-chopped fresh ginger
1 Serrano chile; stemmed, seeded,
; and minced
2 tablespoons Fresh lime juice
1 teaspoon Salt
¼ teaspoon Freshly-ground black pepper
=== SOUP ===
1½ tablespoon Unsalted butter
2 larges Ripe plantains; sliced diagonaly
; into 1 1/2\" pieces
2 teaspoons Dried oregano; crumbled
2 Leeks; white parts only, well rinsed,
; and finely sliced
2 mediums Parsnips; peeled, chopped fine
3 cups Chicken stock
3 cups Milk
Juice of 1/2 lemon
1 teaspoon Salt
¼ teaspoon Freshly-ground black pepper

Directions

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

Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6238 broadcast 01-26-1997) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

01-30-1997

Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

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