Plantain Soup with Pineapple Blood Orange Salsa Recipe

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Type: Plantain Soup with Pineapple Blood Orange Salsa Free Cooking Recipe – Soups

Simply good!

Ingredients / Directions
Salsa:
1/2 cup(s) diced fresh pineapple
1 blood orange
peel
pith removed
supremes diced
1 tbsp finely-chopped fresh ginger
1 serrano chile
stemmed
seeded
and minced
2 tbsp fresh lime juice
1 teaspoon salt
1/4 teaspoon freshly-ground black pepper

Soup:
1 1/2 tbsp unsalted butter
2 lrg ripe plantains
sliced diagonaly into 1 1/2″ pieces
2 teaspoon dried oregano
crumbled
2 leeks
white parts only
well rinsed
and finely sliced
2 med parsnips
peeled
chopped fine
3 cup(s) chicken stock
3 cup(s) milk
Juice of 1/2 lemon
1/4 teaspoon freshly-ground black pepper In a small glass bowl
combine all the ingredients for the salsa and toss together gently. Cover and refrigerate for up to 4 hour(s) before using.
In a large heavy skillet
heat the butter over medium heat. Add the plantains with their flat sides down and saute for about 2 minutes
or until slightly softened but not brown.
Turn to the other side
add the oregano
leeks and parsnips
cover the pan and cook until all the vegetables are tender
about 10 minutes
stirring occasionally. Transfer the vegetables to a food processor and puree until smooth
pulsing the machine and scraping down the sides of the machine as necessary.
Add 2 cup(s)s of the chicken stock
puree to mix
and transfer the mixture to a medium saucepan. Whisk in the remaining chicken stock and the milk
add the lemon juice
and place the pan over medium-high heat.
When the soup comes to a boil
reduce the heat to low
cover the pan and simmer for 10 minutes
stirring occasionally. Add the salt and pepper. Serve in shallow soup bowls
garnished with a dollop of the salsa.

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