Sweet Plantain and California Raisin Soup with Saffron
Submitted by: Bernard Ibarra
California raisin-banana soup seasoned with exotic spices.
- Serving Size: 1 cup
- 2 tablespoons butter
- 2 tablespoons fresh gingerroot, minced
- 3 shallots, minced
- 2 large plantains, peeled and chopped
- 3/4 cup California raisins
- 2 1/2 cups water
- 1/4 cup dark rum
- 1/2 teaspoon saffron threads
- 1/4 teaspoon allspice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- Dash of cayenne pepper
- 1/4 teaspoon salt
- 1 1/2 cups milk
In a saucepan, over medium heat, gently melt butter. Add ginger and shallots; sauté for about 5 minutes. Add plantains, raisins and water; simmer 10 minutes, stirring occasionally. Reduce heat; add rum, seasonings, and milk. Mix well, bring to boil; remove from heat. Pour soup into blender and process until smooth. Serve immediately or reheat to serve.
Nutrition Facts Per Serving
Calories 230 (21% from fat); Total Fat 6g (sat 3g, mono 1.5g, poly 0g, trans 0g ); Cholesterol 15mg; Protein 4g; Carbohydrate 39g; (Dietary Fiber 3g; Sugars 21g; ); Iron 1mg; Sodium 180mg; Calcium 91mg; Potassium 558mg
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