Caramelized Plantain Soup with Smoked Ham & Sour Cream
1/4 cup plus 1 tablespoon olive oil
2 tablespoons unsalted butter
2 very ripe plantains, peeled and sliced into
Pinch each salt, sugar and cayenne
1/2 teaspoon ground turmeric
2 leeks, white part only, cleaned and finely diced
1 large carrot, trimmed, peeled and finely diced
1 sweet onion, finely diced
3 garlic cloves, thinly sliced
1 Scotch bonnet pepper, stemmed, seeded and minced
1 cup fresh orange juice
4 cups chicken stock
2 cups heavy cream
Kosher salt and freshly ground pepper1/2 cup cooked ham, diced or shredded
1/2 cup sour cream
Heat the oil and butter in a large saucepan over medium high. Add the plantains, season with the pinches of salt, sugar and cayenne, and cook, stirring occasionally, until browned, about 10 minutes.
Stir in the turmeric, leeks, carrot, onion, garlic and chile pepper. Cook until the vegetables are nicely caramelized, about 10 minutes.
Stir in the orange juice and cook 2 minutes. Stir in the chicken stock and bring to a boil.
Reduce the heat to a high simmer and cook the soup for about 12 minutes, until the liquid is reduced by half. Stir in the cream, turn up the heat and reduce the soup for about 5 minutes, until it reaches a creamy consistency. Remove from the heat, and puree with a hand blender. Season to taste. Stir in the ham. Serve garnished with sour cream. Makes 4 servings.
Source: Adapted from “My Key West Kitchen: Recipe and Stories” (Kyle, $29.95).
Per serving: 905 calories (68 percent from fat), 70 g fat (37 g saturated, 25 g monounsaturated), 210 mg cholesterol, 15.8 g protein, 59 g carbohydrates, 4 g fiber, 702 mg sodium.