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Sweet Potato And Roasted Plantain Soup With Fried Plantains
Ingredients
- 2 x ripe plantains
- 1/4 c. pure maple syrup
- 4 x sweet potatoes roasted, peeled,
- and mashed
- Pureed plantains (see above)
- 8 c. vegetable stock
- 1 c. coconut lowfat milk
- Salt to taste
- Freshly-grnd black pepper to taste
- 1 x green plantain peeled, julienned
- 2 c. canola oil
- Salt to taste
- 1 c. creme fraiche
- 2 tsp chipotle pepper puree
- Salt to taste
- Cilantro leaves for garnish
Directions
- Glazed Plantains: Preheat oven to 400 degrees. Place plantain on a baking sheet and roast till skins are black and plantains are soft, remove and let cold. Peel and cut into chunks.
- Heat maple syrup over medium heat, add in the roasted plantain and saute/fry till caramelized. Remove with slotted spoon and place food processor and process till smooth.
- Soup: Place potatoes, pureed plantains and vegetable stock in a medium saucepan and cook for 30 min. Add in the coconut lowfat milk and cook for 5 min. Place in a food processor and process till smooth. Season with salt and pepper to taste.
- Fried Plantains: Heat oil to 365 degrees in a medium skillet. Add in plantains in batches and cook till golden. Remove to a plate lined with paper towels and season with salt.
- Smoked Chile Crema: Combine creme fraiche and chipotle puree in a small bowl and season with salt
- Assemble: Ladle soup into 8 bowls. Drizzle with smoked chile crema and garnish with fried plantains and cilantro leaves.
- This recipe yields 8 servings.
- Comments: Original title as listed is "Sweet Potato and Roasted Plantain Soup with Fried Plantains and Smoked Chile Crema."
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