Sopa De Platanos With Smoked Shrimp And Black Bean Salsa Recipe
Servings: 6
Ingredients
- 3 x semi-ripe plantains
- Â Â (yellow with some spots)
- 1/4 c. vegetable oil
- 1 tsp kosher salt
- 1 x onion minced
- 1 lrg carrot grated
- 1 tsp grnd cumin
- 6 x garlic cloves smashed
- 2 quart chicken stock see * Note
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- Â Â Black Bean Salsa (see recipe)
- 1/2 lb smoked shrimp for garnish
Directions
- Preheat oven to 400 degrees. Place unpeeled plantains on a baking sheet and rub with 2 Tbsp. of the vegetable oil and sprinkle with kosher salt. Roast plantains in oven for 15 to 20 min, till skin is blackened and flesh is softened somewhat. While plantains are still hot, trim ends and peel fruit (you may need gloves or possibly a dishtowel if plantains are still very warm). Cut plantains into 1/2-inch-thick slices.
- In a heavy saucepan saute/fry onion, carrot and cumin in remaining 2 Tbsp. vegetable oil till softened and caramelized, about 5 min. Add in garlic and cook till fragrant, about 1 to 2 min. Add in plantains and chicken stock and bring to a boil. Skim surface of soup if necessary, and lower the heat and simmer, uncovered, till the plantains are very tender, about 20 min.
- In a food processor or possibly blender puree the mix in batches till smooth and season with Essence, salt and pepper, to taste. Return the soup to the pot and keep hot till ready to serve. When serving, top each portion with 2 Tbsp. of the Black Bean Salsa and the smoked shrimp.
- This recipe yields 6 servings (about 8 c.).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 413g | |
| Recipe makes 6 servings | |
| Calories 171 | |
| Calories from Fat 90 | 53% |
| Total Fat 10.19g | 13% |
| Saturated Fat 0.91g | 4% |
| Trans Fat 0.23g | |
| Cholesterol 57mg | 19% |
| Sodium 1049mg | 44% |
| Potassium 397mg | 11% |
| Total Carbs 7.52g | 2% |
| Dietary Fiber 2.6g | 9% |
| Sugars 1.91g | 1% |
| Protein 12.01g | 19% |
