In a medium saucepan heat the oil and sauté the chopped onions and garlic for a few minutes. Add the plantains and cook until golden brown, stirring occasionally. Add the chicken stock, salt, pepper and bay leaves and bring to a boil. Lower to a simmer and cook until the plantains are soft. Transfer the mixture to a blender or food processor and blend until the mixture is creamy and smooth. Put the mixture back into the saucepan and add the heavy cream (or milk). Bring to a slow boil for about 8 minutes. Season to taste. Serve in a soup bowl and garnish with plantain chips.
This hearty soup can be served alone or to accompany any meal.
Nutrients per Serving:
Calories 260; Fat 6.7 g; Cholesterol 11.2 mg; Fiber 4 g; Sodium 58 mg; Protein 4.3 g; Potassium 858 mg; percent calories from Fat 23%.
4 plantains (green), peeled and cut into rounds
3 tbsp. olive oil
2 small onions cut in half
4 garlic cloves finely chopped
4 cups chicken stock salt and pepper to taste
3 bay leaves
1 cup heavy cream (or whole milk)
1 small package of plantain chips for garnish