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Main dishes

Plantain Garlic Soup

Plantain Garlic Soup recipe
photo by:kraft
Got a couple of pounds of green plantains? They'll be wonderful in this garlicky soup—a favorite in southern Ecuador, and maybe soon in your house, too!
time
prep:
15 min
total:
35 min
servings
total:
8 servings, 1 cup each
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What You Need

2-1/2
qt.  (10 cups) water
2
lb.   green plantains, ends trimmed, peeled
2
cloves  garlic, minced
2-1/2
cups  milk
1
tsp.  salt
1-1/2
cups  KRAFT Shredded Mozzarella Cheese
1/2
cup  BREAKSTONE'S or KNUDSEN Sour Cream
1/2
cup   chopped cilantro

Make It

BRING water to boil in large saucepan. Add plantains; cover. Cook 15 min. Drain plantains, reserving 1-1/4 qt. (5 cups) of the cooking water.

CUT plantains into 2-inch chunks; place in food processor or blender container. Add garlic and the reserved cooking water; cover. Process until smooth.

RETURN plantain mixture to saucepan. Add milk and salt; mix well. Bring to boil, stirring frequently to prevent burning. Reduce heat to low. Add cheese and sour cream; cook until cheese is completely melted and mixture is well blended, stirring frequently. Sprinkle with the cilantro.

Kraft Kitchens Tips

Serving Suggestion
Serve with a mixed green salad and a whole wheat roll.
Food Facts
This soup is a favorite in southern Ecuador, where it is often made with less milk and served with rice. Be sure to use a non-aluminum pot or spoon when preparing this soup since the aluminum utensils can cause the soup to discolor.
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