Curried Plantain Soup – Tropical Treat
This recipe for curried plantain soup comes from the Cla-Cha-Del Restaurant, on Shaws Road in Nevis, West Indies.
Ha! Fooled you…no sadly Cla-Cha-Del has not magically re-opened on Shaws Road, or for any other place on Nevis…Sadly. For those people who used to go to Cla-Cha-Del back in the 1990’s, hopefully this recipe will bring back fond memories.
1 1/2 Ounces minced shallots
1 Rib celery diced
2 Minced garlic cloves
2 Tablespoons vegetable oil
1 Tablespoon sugar
1 Tablespoon cider vinegar
2 Tablespoons Madras curry powder (#ad)
1/2 Teaspoon freshly grated (#ad) ginger
6 Ripe Plantains
4 Cups chicken stock
1/4 Cup heavy cream
1/4 Teaspoon freshly grated nutmeg
5 Tablespoons chopped cilantro
Kosher or Sea salt and freshly ground black pepper to taste
1. Peel the plantains and chop all the vegetables.
2. Heat the oil in a large stock pot.
3. Add the shallots, celery, garlic and ginger and saute until golden brown.
4. Stir in the sugar and caramelize lightly. Add the curry powder and plantains and mix well.
5. Add the chicken stock and bring to a boil, allowing to simmer for 20 minutes.
6. Add the heavy cream and GENTLY simmer (do not allow to come to a boil) for 10 minutes.
7. Puree in food processor or use a stick blender (#ad) puree to desired consistency
Garnish with chopped cilantro, a couple of slices of fried plantain, and serve with an ice cold Carib beer…or two…or even three :)