Summer is saying goodbye, but don’t stop bringing Caribbean joy into your life. Experience new flavours with this exotic traditional Cuban recipe, be patient in the kitchen and be demanding with the result. The result is sure to be fascinating.
- Extra Virgin Olive Oil Nº3 picual Elizondo
- 1 small onion, chopped
- 1 carrot, chopped
- 1 finely chopped clean celery
- 2 cloves garlic, minced
- 4 ½ cups chicken stock
- 2 large bananas, peeled and sliced
- Fresh coriander leaves
- 2 bay leaves
- ½ tablespoon ground cumin
- Salt and freshly ground pepper
Heat the oil in a medium saucepan over medium-high heat for 1 minute. Add the onion, carrot, celery and garlic and cook for about 8 minutes. Add the chicken stock, plantains, coriander, bay leaves and cumin, bring to the boil, and then reduce to a simmer, uncovered, until the plantains are very soft, about 45 minutes. The bay leaves are also removed.
Once done, transfer half of the soup to the blender and puree until smooth.
Pour the pureed soup back into the pan with the rest of the thicker textured soup and mix well. If the soup is too thick for your liking, add more chicken stock. Season with salt and pepper to taste, top with the reserved coriander and serve with a few banana slices and seeds.