Sweet Potato and Roasted Plantain Soup with Fried Plantain and Smoked Chile Crema
- Glazed Plantains:
- 2 ripe plantains
- 1/4 cup pure maple syrup
- 4 sweet potatoes, roasted, peeled and mashed
- Pureed plantains
- 8 cups vegetable stock
- 1 cup coconut milk
- Salt and pepper to taste
- Fried Plantains:
- 1 green plantain, peeled and julienned
- 2 cups canola oil
- 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.
Preheat oven to 400 degrees F. 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.Soup:
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.Fried Plantains:
Smoked Chile Crema: 1 cup creme fraiche 2 teaspoons chipotle pepper puree Salt
Combine creme fraiche and chipotle puree in a small bowl and season with salt
Assemble: Cilantro leaves
Ladle soup into 8 bowls. Drizzle with smoked chile crema and garnish with fried plantains and cilantro leaves.
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