Busters Recipes

Sweet Plantain Soup with Pineapple-Orange Salsa

Yield: 6 Servings

Salsa

1/2 cup diced pineapple, fresh or canned
2 blood oranges or oranges, peel and pith removed, cut into
sections and diced
1 tablespoon minced fresh ginger
2 serrano chiles, stemmed, seeded, and minced
2 tablespoons freshly squeezed lime juice
1 teaspoon salt
1/4 teaspoon black pepper

Soup

1 1/2 tablespoons unsalted butter
2 large ripe plantains, sliced
2 teaspoons dried oregano, crumbled
2 leeks, white parts only, washed and thinly sliced
2 medium parsnips, peeled and chopped
3 cups chicken broth
3 cups milk
juice of 1/2 lemon
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper

Combine all of the salsa ingredients in a small bowl and
gently
toss. Cover and refrigerate up to 4 hours.

Heat the butter over medium heat in a large heavy skillet.

Saute the plantain slices, about 2 minutes per side, until
softened and very light brown.

Add the oregano and cook another minute. Then add the leeks
and parsnips and cook 5 minutes longer. Pour in the chicken
stock, cover and cook, stirring occasionally, until all of
the vegetables are tender, 10 to 15 minutes.

Transfer to a food processor and puree. Transfer the mixture
to a large saucepan or soup pot. Stir in the remaining milk
and bring to a boil over medium-high heat.

Reduce to a simmer and cook, covered, stirring occasionally,
about 10 minutes.

Season with the lemon juice, salt and pepper. Serve in
shallow
soup bowls and garnish each with a dollop of the salsa.

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