Plantain Soup

　　This recipe can be prepared in 45 minutes or less.

　　

Ingredients

Makes 8 cups, serving 4 to 6

　　3 semi-ripe (yellow with some spots) plantains

　　1 large carrot

　　6 cups chicken broth (48 fluid ounces)

　　1 teaspoon ground cumin

　　freshly ground black pepper

　　

Step 1

Cut ends from plantains and peel fruit. Cut plantains into 1/2-inch-thick slices. Grate carrot. In a 4-quart heavy saucepan bring broth to a boil with plantains, carrot, and cumin. Simmer mixture, covered, until plantains are very tender, 20 to 25 minutes.

　　

Step 2

In a blender purée mixture in batches until smooth (use caution when blending hot liquids) and season with pepper and salt. Soup keeps, covered and chilled, 3 days. Reheat soup before serving.