RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 3530
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| Recipe Name: |
Sweet Potato and Roasted Plantain Soup with Fried Plantain and Smoked Chile Crema - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Soup |
Used in Baskets: |
No |
| Base: |
Potato |
Kosher: |
No |
| Ethnicity: |
SouthWest |
Kosher for Passover: |
No |
| Preparation Time: |
30.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
8 |
| Cooking Time: |
40.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
400 |
Approx. Cost/Serving: |
$1.29
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
2 Large plantains ripe
0.25 Cup syrup, Maple
1 to taste salt and pepper
1 Large plantains green, peeled and julienned
2 Cups oil, canola
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Directions:
Preheat oven to 400 degrees.
Place plantain on a baking sheet and roast until skins are black and plantains are soft, remove and let cool. Peel and cut into chunks. Heat maple syrup over medium heat, add the roasted plantain and saute until caramelized. Remove with slotted spoon and place food processor and process until smooth.
Place potatoes, plantains and vegetable stock in a medium saucepan and cook for 30 minutes. Add the coconut milk and cook for 5 minutes. Place in a food processor and process until smooth. Season with salt and pepper to taste.
Heat oil to 365 degrees F. in a medium skillet. Add plantains in batches and cook until golden brown. Remove to a plate lined with paper towels and season with salt.
Combine creme fraiche and chipotle puree in a small bowl and season with salt
Ladle soup into 8 bowls. Drizzle with smoked chile crema and garnish with fried plantains and cilantro leaves. |
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| Nutrition per Serving: |
| Calories: |
1276 |
Total Carbs: |
294.8 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
20.4 |
Protein: |
9.25 |
| Fiber: |
6.95 |
Sodium: |
137.82 |
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