Creole Plantain Soup

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            FOOD FUNNY
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Thanks to Steve Selzer of Iowa City, Iowa for this true food funny:

My three-year-old grandson was visiting for the weekend and I
grilled rib eyes for dinner. I cut Henry's for him but apparently not
in as small of pieces as his parents. After a five minutes at the
table he turned to me and said, "When's it going to end Grandpa?"
I asked, "When is what going to end Henry?" and he replied, "Me
chewing this meat."

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            TODAY'S RECIPE
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Plantains are eaten throughout the majority of the world and can
be used in any of the many ways we use potatoes. Here they
are combined with some ingredients from both the New and Old
Worlds to make a soup that is uniquely Cuban.

Creole Plantain Soup (Sopa de Platanos Criolla)

2 large green plantains, peeled and cut into 1-inch
(2 cm) rounds
10 cups (2.5 L) beef stock
1/4 cup (60 ml) chopped cilantro (coriander leaves)
3 Tbs (45 ml) lime juice
Salt and freshly ground pepper to taste
A 2-inch slice of Cuban, French, or Italian bread
6 blanched almonds

Boil the plantains in the stock until tender, 15 to 30 minutes,
depending on the ripeness of the plantains. Remove the plantains
with a slotted spoon and place in a bowl. Mash the plantains
into a smooth, thick paste and add to the stock, stirring to blend
well. Add the cilantro, lime juice, salt, and pepper and simmer
covered for 15 minutes. Combine the bread and almonds in a
food processor and process into a thick paste. Stir the almond
mixture into the soup immediately before serving. Serves 4 to 6.
Received on Tue Aug 8 08:35:19 2006