Curried Plantain SoupTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: 5-10 minutes
Cooking time: 45 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:88 kcal
Proteins:2 g
Fats:2.5 g
Carbohydrate:15.9 g
Fibers:1.5 g
Sugar:7.4 g
Cholesterol:2.9 mg
Sodium:61.8 mg
Calcium:15 mg
Energy:520 kcal
Proteins:11.9 g
Fats:14.6 g
Carbohydrate:94.1 g
Fibers:9 g
Sugar:43.7 g
Cholesterol:17 mg
Sodium:365.3 mg
Calcium:88.9 mg
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INGREDIENTS
For 4 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
45
g
onions or shallots
30
g
celery
1 1/2
cloves garlic, minced
30
ml
vegetable oil
15
ml
sugar
15
ml
cider vinegar
30
ml
curry
6
plantains
1000
ml
chicken stock
60
ml
heavy cream
0.600000023841858
ml
nutmeg
25
ml
cilantro, chopped
salt and pepper
METHOD
- Peel the plantains and chop all the vegetables.
- Heat the oil in a large pot. Add the shallots, celery, garlic and ginger and sauté until golden brown.
- Stir in the sugar and caramelize lightly. Add the curry powder and plantains and mix well.
- Add the chicken stock and bring to a boil, allowing to simmer for 20 minutes.
- Add the heavy cream and simmer for 10 minutes.
- Remove from the heat and blend the soup until smooth - you can use a hand whisk, or better yet (though not traditional) a blender for a smoother result.
- Sprinkle with chopped cilantro and season with salt and pepper.
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Photo: Kallo Food; Just Bouillion Stock Cubes.
