After we enjoyed this soup in Curacao, Paul made this from a recipe by
INGREDIENTS
- 50g
butter
- 4 very
ripe (black) plantains, peeled and roughly chopped
- 100g
leeks, roughly chopped
- 150g
carrots, roughly chopped
- 75g red
onion, roughly chopped
- 1250ml
water
- 25g powdered
chicken stock
- 1 stalk
of celery
- 1 sprig
of rosemary
- 1 sprig
of thyme
- 1 bay
leave
- 1
teaspoon ground cinnamon
- 1
teaspoon ground cumin
- 1
tablespoon sugar
- 1 small
Scotch Bonnet Chili, whole, pierced onto a bamboo skewer
- 200ml
heavy whipping cream
- 200ml
coconut milk
- 200ml
orange juice
- ground
black pepper & salt
INSTRUCTIONS
- Melt the
butter in a large stock pot over medium heat and add the plantain, leek,
carrot, onion and celery. Cover with a lid and let the vegetables sweat
for 5 minutes while stirring occasionally.
- Add the
water, chicken stock, celery, rosemary, thyme, bay leave, spices, sugar
and chili. Stir well and bring to the boil. Reduce the heat and let simmer
for 1 hour.
- Take the
soup of the heat and remove the rosemary, thyme, bay leave and chili. Let
stand until cool enough to handle and puree the soup in a blender or food
processor. Add the cream, coconut milk and orange juice and stir to
combine. Put back on the heat and season to taste with pepper and salt.
Divide the soup over 4 bowls and garnish with a fried plantain chip and
some chopped parsley.