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Caramelized Plantain Soup with Smoked Ham & Sour Cream from Norman Van Aken & Justin Van Aken
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Caramelized Plantain Soup with Smoked Ham & Sour Cream

Norman Van Aken, My Key West Kitchen: Recipes and Stories , Justin Van Aken / December 2012

Adapted from My Key West Kitchen: Recipes and Stories by Norman Van Aken & Justin Van Aken.

For 4 servings

  • 1/4 cup plus 1 Tbsp.
  • olive oil
  • 2 Tbsps. unsalted butter
  • 2 very ripe plantains, skinned and cut into 1/2"-thick slices
  • 1/8 tsp. salt
  • 1/8 tsp. granulated sugar
  • 1/8 tsp. cayenne
  • 1/2 tsp. ground turmeric
  • 2 leeks, white parts only, finely diced
  • 1 sweet onion, finely diced
  • 1 lg. carrot, trimmed, peeled, and finely diced
  • 3 cloves garlic, thinly sliced
  • 1 Scotch bonnet chile, stemmed, seeded, and minced
  • 1 cup orange juice
  • 4 cups chicken stock
  • 2 cups heavy cream
  • kosher salt
  • black pepper, freshly ground
  • 1/2 cup cooked ham, finely diced or shredded
  • 1/2 cup sour cream
  1. Heat oil and butter in large saucepan set over medium-high heat; add plantains; stir in salt, sugar, and cayenne; cook, stirring occasionally, until plantains are brown (about 10 minutes); stir in turmeric; add leeks, onion, carrot, garlic, and chile; cook, stirring occasionally, until vegetables are brown and caramelized (about 10 minutes); stir in juice; cook 2 minutes; stir in stock; bring to a boil; reduce heat to medium-high; simmer until liquid is reduced by half (about 12 minutes); stir in cream; bring to a boil; cook until reduced to a creamy consistency (about 5 minutes).

  2. Puree with hand blender until smooth; season; reserve (keep warm).

  3. To serve, stir ham into soup; ladle soup into serving bowls; top each with a dollop of sour cream.