Mar 26, 2014


I think that women just have a primeval instinct to make soup,
 which they will try to foist on anybody who looks like a likely candidate...

My sister is one of the contributing authors in the DC Ladies magazine, and this article 
really caught my attention and I just wanted to share it with all of you.  Especially now 
that it is cold,  this recipe of hers will come in and hit just the right spot.

The Article is as follows:

In case you missed it, February 4th was National Homemade Soup Day. 
No matter, with this harsh winter, every day should be NHSD.
 I wanted to make something that wasn’t your 
typical soup you can pick up from your grocery store. 

Something more in tune with the “Caribbean flare” I grew up with.I looked around the kitchen 
and what I found was that I already had the ingredients I needed. Plantains, cilantro, sweet 
peppers, garlic…So here goes something you probably have never tasted, but I can guarantee, 
if you are a plantain lover (or even if you’ve never tried one!), this soup will become a favorite. 
Bold, rich & satisfying, I give you…Plantain Bisque.

3 large green plantains, peeled, cut into thin round slices
Handful of garlic cloves (less or more to your liking)
Half, minced purple onion
2 large, minced, carrots
1 bunch cilantro (add to your liking)
2, minced celery stems
Half, minced red or green bell peppers
2 cans (or homemade) chicken broth
1 to 2 teaspoons of cumin (to taste, this is a very strong flavor)
Salt to taste
1/4 cup Olive oil

1. In a large pot, on medium heat, add the olive oil, garlic, onions, carrots, celery & bell peppers. 
Let simmer approx 5 minutes, turning to avoid burning.
2. Add the two cans of chicken broth, and the plantains and one teaspoon of cumin.
3. Reduce to a low heat and let it simmer for about an hour, until you can mash 
the plantains easily with a fork.

4. Once the plantains are soft enough to mash, take out your food processor.
5. You will scoop up half of the plantain soup a little bit at a time, and blend it in the food 
processor to make it a puree. Make sure you don’t seal the food processor completely, 
the liquid is hot and you don’t want an accident! 
6. Depending how chunky you like your bisque, you can puree the entire pot or you can leave
 half or quarter of the plantains in the pot and mash them with a potato masher.
7. Add more cumin & salt to taste. Also, if needed, you can add more water 
if the consistency is too thick for you.

8. Once you have returned all the soup to the pot, turn the pot off and add the chopped cilantro 
(as much to your liking) and let it sit in the pot for at least 10 minutes.
9. Stir and serve hot.  
Don't know about you, but I am ready to make my soup.  
Yes!  this is going to be a good day.  For more recipes visit her at:
Have a good day every one and warm up the some soup!
Remember soup is liquid comfort.  We can all use a little of that!

I always think if you have to cook once, it should feed you twice. 
If you're going to make a big chicken and vegetable soup for lunch on Monday,
 you stick it in the refrigerator and it's also for Wednesday's dinner....