- 2 tablespoons olive oil
- 1/3 cup small diced salt pork
- 1 cup small diced onion
- 1/2 cup small diced carrot
- 1/4 cup small diced celery
- 1 tablespoon plus 2 teaspoons minced garlic
- 2 teaspoons curry powder
- 2 pounds yellow plantains with slightly green tips and some black spots, peeled and roughly chopped
- 2 quarts chicken stock
- 1 cup coconut milk
- 1 1/2 teaspoons salt
- 1/4 teaspoon black pepper
- 2 tablespoons lime juice
- 2 tablespoons unsalted butter
- 1 teaspoon Essence, recipe follows
- 1/2 pound medium shrimp, peeled, deveined and diced
- 1/2 cup diced tomatoes
- 1/2 cup diced avocado
- 2 teaspoons chopped fresh cilantro leaves, plus sprigs for garnish
- 1 cup sour cream
Set a Dutch oven over medium heat and add the olive oil to the pan. Place the salt pork in the pan and render until crispy, about 6 to 8 minutes. Add the onions, carrots and celery and cook until the vegetables are tender and the onions are translucent, 3 to 4 minutes. Add 1 tablespoon of the garlic and the curry powder and saute until fragrant, 30 to 45 seconds. Add the plantains and stock and bring to a boil. Reduce the heat to a simmer and cook, stirring occasionally, until the plantains are soft, about 45 minutes. Add the coconut milk, 1 teaspoon of the salt, and the pepper, and using an immersion blender, or in batches in a bar blender, puree the soup until smooth. Stir in the lime juice and keep warm until ready to serve.
Heat a 10-inch saute pan and, when hot add the butter. When the butter has melted add the remaining 2 teaspoons of garlic. Season the shrimp with the Essence and add them to the pan. Cook, stirring occasionally, until the shrimp turn pink, about 3 minutes. Add the tomatoes, avocado and cilantro to the pan and season with the remaining 1/2 teaspoon of salt. Remove from the heat.
Serve the soup by placing 1 cup into each of 8 bowls. Garnish each bowl with 2 tablespoons of the shrimp and avocado mixture. Add 2 tablespoons of sour cream on top of the shrimp and a sprig of cilantro for the final garnish.