Plantain Soup with Corn and Chili Recipe
Plantain Soup with Corn and Chili Recipes
2 tbsp butter or margarine
1 onion, finely chopped
1 garlic clove, crushed
100 oz yellow plantains, peeled and sliced
1 large tomato, peeled and chopped
1 cup sweet corn
1 tsp dried tarragon, crushed
3.75 cups vegetable or chicken stock
1 green chili, seeded and chopped
pinch of grated nutmeg
salt and freshly ground black pepper
Melt the butter or margarine in a saucepan
over a moderate heat, add the onion and garlic and fry for a few minutes
until the onion is soft.
Add the plantain, tomato and sweet corn
and cook for 5 minutes.
Add the tarragon, vegetable stock, chili
and salt and pepper and simmer for 10 minutes or until the plantain is
tender. Stir in the nutmeg and serve at once.
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