Best 2 Sweet Potato And Roasted Plantain Soup With Fried Plantain And Smoked Chile Crema Recipes
**Tantalize your taste buds with a culinary journey to the tropics, where sweet potatoes and plantains unite in a harmonious symphony of flavors.**
Indulge in a velvety smooth and richly flavored Sweet Potato and Roasted Plantain Soup, where the natural sweetness of plantains and smokiness of roasted poblano peppers create a captivating flavor profile. Dive into the crispy delight of pan-fried plantains, served as a delectable garnish that adds a textural contrast to the silky soup. Elevate your meal with a dollop of Smoked Chile Crema, a creamy and smoky sauce that adds a touch of complexity and spice. Let your taste buds dance with joy as you savor this Caribbean-inspired feast that celebrates the vibrant flavors of sweet potatoes and plantains.
PLANTAINS, SWEET POTATO AND ASPARAGUS SUCCOTASH
Provided by Tyler Florence
Yield 6 servings
Number Of Ingredients 7
Steps:
- Saute all ingredients in hot pan with olive oil for 6 to 8 minutes until sweet potatoes are tender. Finish with salt, pepper and herb butter.
SWEET PLANTAIN BREAD
Steps:
- For the cheese spread: In a small bowl, whisk together the cream cheese, sugar, and chopped hazelnuts until fluffy and evenly blended. Cover and refrigerate until serving.
- For the plantains: Use 1/2 tablespoon of the butter to thoroughly grease a 9 inch round glass pie dish. Peel the plantain and slice it 1/4 inch thick on the diagonal. In a small skillet, heat the butter over medium heat and saute the plantain for 2 or 3 minutes per side, until softened and golden. Distribute the plantain evenly on the bottom of the pie dish and set aside.
- For the batter: Preheat the oven to 325.
- In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well between each addition. Peel the bananas and, in a medium bowl, mash them together with a fork, then mix in the milk and the walnuts. In another bowl, mix together the flour, salt, baking soda, and baking powder. First add the banana mixture to the creamed butter mixture, then fold in the flour mixture, stirring only until all the flour has disappeared.
- To make the bread: Scoop the batter into the pie dish on top of the plantains and bake on the middle shelf of the oven for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. The cake will be a nice deep golden brown. Cool the pan on a rack for 10 to 15 minutes, then turn out upside down and slice for serving, warm or at room temperature. Pass the hazelnut cheese spread.
Tips:
- Choose the right sweet potatoes: Look for firm, unblemished sweet potatoes with smooth skin. Avoid any that are soft or have bruises or cuts.
- Roast the sweet potatoes and plantains separately: This will help them to caramelize and develop their full flavor.
- Don't overcrowd the pan when roasting the sweet potatoes and plantains: This will prevent them from cooking evenly.
- Use a high-quality vegetable broth: This will make a big difference in the flavor of the soup.
- Don't blend the soup too much: You want it to have a slightly chunky texture.
- Serve the soup with your favorite toppings: Some good options include fried plantains, smoked chile crema, avocado, and cilantro.
Conclusion:
This sweet potato and roasted plantain soup is a delicious and easy-to-make dish that is perfect for a fall or winter meal. The combination of sweet potatoes, plantains, and spices creates a flavorful and satisfying soup that is sure to warm you up on a cold day. Serve it with your favorite toppings for a complete and satisfying meal.
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