Servings: 6-7

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Creamy Plantain Onion Soup


2 tablespoons butter or margarine
2 leeks sliced (white part only)
1 cup sliced pearl onions, or medium onion, sliced
1 clove garlic, minced
2 plantains, peeled and diced
3 cups low-sodium chicken broth
2 cups milk or light cream
1/8 teaspoon ground nutmeg
Salt and pepper
Fresh watercress for garnish (optional)


In skillet, melt butter or margarine . Add leeks, onion, and garlic. Sauté over low heat 3 minutes until tender, but not brown. Remove onion mixture from skillet.

Add plantain pieces to skillet. Sauté 5 minutes. Add onion mixture and chicken broth to pan. Cover and bring to boiling. Reduce heat. Simmer 15 minutes.

Transfer mixture to blender container or food processor bowl and process (in two batches) until mixture is smooth. Transfer mixture to 3-quart saucepan. Gradually stir in milk or light cream. Add seasonings to taste.

Serve hot, garnished with sprigs of watercress if desired.

Source: Frieda’s Inc.