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
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).
Puree with hand blender until smooth; season; reserve (keep warm).
To serve, stir ham into soup; ladle soup into serving bowls; top each with a dollop of sour cream.