Cullen's Cuban Creamed Plantain Cilantro Soup
3 large plantains
juice from 1/2 lemon
3 tbsp butter, unsalted
1 medium onion, chopped
5 cloves garlic, minced
1 clove garlic, chopped
4 cups chicken broth
salt and pepper to taste
3/4 cup canned evaporated milk
1/2 cup coconut milk (can use from can)
1/3 cup cilantro
1 tsp grated orange peel
3 tablespoons lime juice
Peel plantains and cut into 1/2 inch slices. Place in a bowl or shallow dish and
splash with lemon juice to prevent discoloration. Heat butter in a heavy
saucepan on medium heat, adding onion and garlic. Saute about 6-8 minutes or
until onion is tender.
Add plantains and chicken broth and bring to a boil. Reduce heat to low and add
salt and pepper. Simmer about 25-30 minutes until plantains are soft.
Place mixture in blender and puree until mixture is not quite fine (overblending
will ruin it). Return to saucepan and add evaporated milk and coconut milk.
Simmer on low heat for 5 minutes.
In a blender or food processer, blend cilantro, garlic, orange peel and lime
juice. After blending, swirl this mixture into the soup and serve.