Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
6 servings




In a small glass bowl, combine all the ingredients for the salsa and toss together gently. Cover and refrigerate for up to 4 hours before using. In a large heavy skillet, heat the butter over medium heat. Add the plantains with their flat sides down and saute for about 2 minutes, or until slightly softened but not brown. Turn to the other side, add the oregano, leeks and parsnips, cover the pan and cook until all the vegetables are tender, about 10 minutes, stirring occasionally. Transfer the vegetables to a food processor and puree until smooth, pulsing the machine and scraping down the sides of the machine as necessary. Add 2 cups of the chicken stock, puree to mix, and transfer the mixture to a medium saucepan. Whisk in the remaining chicken stock and the milk, add the lemon juice, and place the pan over medium high heat. When the soup comes to a boil, reduce the heat to low, cover the pan and simmer for 10 minutes, stirring occasionally. Add the salt and pepper. Serve in shallow soup bowls, garnished with a dollop of the salsa.

Get the recipe

Biscuit Egg-in-a-Hole

This hearty meal is great for serving to a crowd at breakfast or brunch.


Nutty Sweet Potato Soup

Recipe courtesy of Ellie Krieger

Minestrone Soup

Recipe courtesy of Ellie Krieger

Lentil Soup

Recipe courtesy of Alton Brown

Lentil Soup

Recipe courtesy of Giada De Laurentiis

Squash Soup

Recipe courtesy of Alton Brown

Potato Leek Soup

Recipe courtesy of Robert Irvine

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Butternut Squash Soup

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories