Hispanic Kitchen is the cure for boring meals
Yields 4 servings
2 tablespoons olive oil
1 small onion, peeled and chopped
2 garlic cloves, minced
5 cups chicken consommé
2 green plantains, peeled and diced
1 bay leaf
Salt and pepper to taste
2 cups fried green plantain chips for garnish
1 lemon, cut in wedges
1. In a large, heavy saucepan, heat the oil over medium heat, and sauté the onion and garlic. Cook until the onion is translucent and tender.Add the consommé, and bring to a boil. Add the green plantains and the bay leaf. Season with the salt and pepper.
2. When the soup begins to boil, reduce heat, cover and simmer over medium-low heat for about 35 minutes, until the plantains are tender and fully cooked.
3. Remove from heat, pour into a food-processor bowl or blender, and process to make a smooth puree. If needed, add more consommé or other liquid.
4. Return to heat for 2 or 3 minutes. Top with green plantain chips, and add a squirt of lemon juice to each bowl as you serve.
Source: “The Cuban Kitchen” by Raquel Rabade Roque (Knopf).