Ingredients Jump to Instructions ↓

  1. 1/2 cup diced fresh pineapple

  2. 1 blood orange , peel and pith removed, cut into supremes and diced

  3. 1 tablespoon finely chopped fresh ginger

  4. 1 serrano chile , stemmed, seeded, and minced

  5. 2 tablespoons fresh lime juice

  6. 1 salt

  7. 1/4 teaspoon pepper

  8. 1 1/2 tablespoons unsalted butter

  9. 2 large ripe plantains , peeled and sliced on the diagonal into 1 1/2inch pieces

  10. 2 teaspoons dried oregano , crumbled

  11. 2 leeks, white parts only, well rinsed and finely sliced

  12. 2 medium parsnips, peeled and finely chopped

  13. 3 cups chicken stock

  14. 3 cups milk

  15. Juice of 1/2 lemon

  16. 1 teaspoon salt

  17. 1/4 teaspoon freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. 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 mediumhigh 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.


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