Of all the world's wonderful soups, my current favorite is one I make using a recipe from Delicious Tropical Fruits by Liliana Villegas (Villegas Editores, Bogota, Colombia, 1990). It's simply called plantain soup, but it's so much more than that. You start by making a rich broth from beef short ribs (I use beef shank), and then you cook little chunks of potato and plantain in the broth. The recipe says to use green plantain, but the photo in the book shows what looks like a ripe banana. I use yellow plantain, but not ones that are too ripe; this gives the soup a touch of sweetness without the plantain going mushy. One could stop at this point and have a good soup, but the recipe tells you to make a raw sauce that you stir into the soup, and this is what makes the soup great. I chop some cilantro, green onion, and serrano pepper and put them in a food processor with a little water, some lemon juice, and I season it with salt. I process until finely chopped. The recipe says to spoon the sauce over the hot soup when serving. It's hard to describe the flavor of this most delicious of soups; just try making it yourself! Location: At home in Desert Hot Springs, California. Date: July 31, 2017.
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AuthorChef Roland has been a legal resident of seven countries and has travelled in over thirty, documenting food along the way. He currently resides in the desert in Southern California. Categories
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