Plantain Soup with Celery Rib

Plantain Soup with Celery Rib Recipe from Honduras

Region / culture: Honduras | Preparation time: 10 minutes | Cooking time: 50 minutes | Servings: 4

Introduction

Plantain soup with celery rib is a delicious and hearty soup that is perfect for a cozy night in. This recipe combines the sweetness of plantains with the savory flavors of celery, carrots, and onions to create a flavorful and satisfying dish.

History

Plantain soup is a traditional dish in many Latin American countries, where plantains are a staple ingredient in many recipes. This particular recipe adds a unique twist by incorporating celery rib, which adds a subtle crunch and freshness to the soup.

Ingredients

1 tbsp extra virgin olive oil
1 small onion, finely chopped
1 carrot, finely chopped
1 celery rib, finely chopped
2 garlic cloves, minced
4 - 4.5 cups chicken stock or broth
2 green plantains, peeled, quartered lengthwise & thinly sliced
1 bunch cilantro, stemmed and finely chopped
0.5 - 1 tsp cumin
1 bay leaf
salt & pepper

How to prepare

Heat oil in a large saucepan over medium heat.
Add onions, carrots, celery, and garlic.
Cook, uncovered, for 3–4 minutes, or until the onions are soft but not brown.
Add 4 cups of chicken stock/broth and bring to a boil over high heat.
Add plantains, most of the cilantro (reserving a few tablespoons for garnish), cumin, and bay leaf.
Season with salt and pepper.
Return to a boil.
Reduce the heat to medium-low and simmer, uncovered, for 40–50 minutes or until the plantains are very tender.
Remove and discard the bay leaf.
Transfer half of the soup to a blender; puree until smooth.
Return to the pan.
If the soup is too thick, add a little more stock/broth.
Season with more salt/cumin if desired.

Variations

Add a can of coconut milk for a creamy and tropical twist.
Spice up the soup with a pinch of cayenne pepper or a dash of hot sauce.
Garnish with a dollop of sour cream or a sprinkle of chopped cilantro for added flavor.

Cooking Tips & Tricks

Be sure to finely chop the vegetables to ensure they cook evenly and blend well in the soup.

- For a smoother texture, puree half of the soup in a blender before returning it to the pot.

- Adjust the seasoning to your taste by adding more salt, cumin, or pepper as needed.

Serving Suggestions

Serve this soup with a side of crusty bread or a simple green salad for a complete meal.

Cooking Techniques

Be sure to simmer the soup over low heat to allow the flavors to meld together.

- Pureeing half of the soup creates a smooth and creamy texture that is perfect for dipping bread or crackers.

Ingredient Substitutions

If you don't have plantains, you can use ripe bananas as a substitute.

- Substitute vegetable broth for chicken broth to make this soup vegetarian.

Make Ahead Tips

This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat on the stove before serving.

Presentation Ideas

Garnish the soup with a drizzle of olive oil, a sprinkle of fresh cilantro, or a dollop of sour cream for a beautiful presentation.

Pairing Recommendations

This soup pairs well with a crisp white wine, such as a Sauvignon Blanc or Pinot Grigio. For a non-alcoholic option, try serving it with a glass of sparkling water with a splash of lime.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat, stirring occasionally, until heated through.

Nutrition Information

Calories per serving

Each serving of plantain soup with celery rib contains approximately 200-250 calories, depending on portion size and any additional toppings.

Carbohydrates

Plantains are a good source of carbohydrates, providing energy and fiber to keep you feeling full and satisfied.

Fats

This soup is low in fat, with only a small amount of olive oil used for cooking.

Proteins

While this soup is not high in protein, you can easily add protein by serving it with a side of grilled chicken or shrimp.

Vitamins and minerals

Plantains are rich in vitamins A and C, as well as potassium and magnesium. Celery is also a good source of vitamins K and C.

Alergens

This recipe is gluten-free and dairy-free, making it suitable for those with food allergies or sensitivities.

Summary

Overall, this plantain soup with celery rib is a nutritious and flavorful dish that is perfect for a light lunch or dinner.

Summary

Plantain soup with celery rib is a delicious and nutritious dish that is perfect for a light lunch or dinner. With its unique combination of flavors and textures, this soup is sure to become a new favorite in your recipe rotation. Enjoy!

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Plantain Soup with Celery Rib. It was a warm summer day, and I was visiting a bustling farmer's market in the heart of the city. As I strolled through the stalls, the vibrant colors and enticing aromas of fresh produce filled the air, sparking my curiosity and inspiring me to try something new.

I came across a small stand run by an elderly woman with a kind smile and twinkling eyes. She had an assortment of exotic fruits and vegetables on display, including ripe plantains and crisp celery ribs. Intrigued by the combination, I struck up a conversation with the woman and learned that she was a seasoned chef from the Caribbean who specialized in traditional island cuisine.

As we chatted, she shared with me the story behind her signature dish - Plantain Soup with Celery Rib. She explained that this recipe was passed down through generations in her family, each cook adding their own unique twist to make it their own. She graciously offered to teach me how to make it, and I eagerly accepted her generous offer.

We made our way to her cozy kitchen, where she guided me through the process step by step. We started by peeling and chopping the plantains, their sweet aroma filling the room as we worked. Next, we sautéed them in a fragrant blend of spices and herbs, creating a rich and flavorful base for the soup.

As the plantains simmered, we added in the celery ribs, their crisp texture complementing the softness of the plantains perfectly. We let the soup simmer for a while longer, allowing the flavors to meld together and develop into a harmonious blend of sweet and savory.

Finally, it was time to serve the soup. We ladled it into bowls and garnished it with a sprinkle of fresh herbs and a drizzle of olive oil. The aroma was intoxicating, and I couldn't wait to take my first bite.

The soup was a revelation - the creamy plantains combined with the crunchy celery ribs created a texture and flavor profile unlike anything I had ever tasted before. It was a true celebration of the bounty of the earth, a dish that honored the ingredients and the traditions that brought them together.

From that day on, Plantain Soup with Celery Rib became a staple in my own kitchen. I made it for my family and friends, sharing the story of how I learned the recipe from the kind chef at the farmer's market. It became a beloved favorite, a dish that brought warmth and comfort to all who sat around my table.

And so, every time I make Plantain Soup with Celery Rib, I am transported back to that sunny day at the farmer's market, where I discovered a new recipe and a new friend. The memory of that experience will always hold a special place in my heart, a reminder of the joy of cooking and the power of sharing a meal with those we love.