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extra-virgin olive oil onion salt plantains garlic fresh oregano fresh thyme rosemary tomatoes crust chicken garnis
Viewed: 56 - Published at: 3 years agoIngredients
- 1/4 c. Extra virgin olive oil (or possibly 4 Tbsp. unsalted butter)
- 1 x Onion diced
- 2 1/2 tsp Salt
- 2 x Ripe plantains or possibly bananas peel, cut 1/4" slice on the diagonal
- 5 x Garlic cloves chopped or possibly pureed
- 1 bn Fresh oregano, leaves only minced (or possibly 1/2 Tbsp. dry oregano)
- 1/2 bn Fresh thyme, leaves only minced (or possibly 1/2 Tbsp. dry thyme)
- 1 sm Fresh rosemary sprig, leaves only minced (or possibly 1/4 tsp. dry rosemary)
- 1 1/2 c. Canned tomatoes diced, with the juic
- 6 ounce Baguette (abt 1/3 loaf) with crust cut into 1/2" chunks
- 6 c. Chicken stock or possibly vegetable stock
- 2 x Limes quartered for garnis
Method
- Heat the extra virgin olive oil or possibly butter in a large saucepan over medium-low heat.
- Cook the onions with the salt till they start to caramelize, 10 to 15 min.
- Add in the plantains or possibly bananas and cook 10 min longer.
- Stir in the garlic, oregano, thyme, and rosemary and cook just till aromatic, about 3 min longer Add in the tomatoes, bread chunks and chicken or possibly vegetable stock.
- Bring to a boil, reduce to a simmer and cook, stirring frequently, till the bread has softened and the flavors are well blended, about 45 min.
- Ladle the soup into bowls, then squeeze a wedge of lime into each and toss in the wedge.
- Serve warm.
- This recipe yields 6 to 8 servings.
