Plantain and Chorizo Soup
 
4   spanish dry chorizos diced
6   green plantains peeled and cubed
1 large  onion chopped
4 clove  garlic minced
6 cup  good chicken stock
2   cubanelle peppers or green bell peppers diced
1 tsp  oregano
  salt & pepper to taste
2 cup  of vegetables ( your choice , last time i made it i used corn and
  green beans)
1 bunch  chopped cilantro
2   bay leaves
1 package  of sazon' seasoning
1 large  pinch saffron ( it has to be "real" saffron other wise it won't
  taste the same)
1   jalapeno pepper minced (optional)
 
sautee chorizo , onions , garlic , and peppers, when onions are 
translucent add oregano , and bay leaves, and sazon , and saffron, saute 
another 2-3 mins. add the chicken stock , and bring to a simmer , simmer 
on low for 15-20 mins , and then add the cubed plantains, simmer for an 
additional 30 mins or until plantains are tender, then add the veggies of 
your choice , its wise to cut them small to lessen cooking time , and if 
there doesn.t seem to be enough liquid add a cup or two of water to it . 
close to the end add the cilantro and stir well and bring back to a simmer 
, simmer a good five mins . serve with crusty cuban or french bread and 
butter. good cooking ! todd 
 
 
-- 
(ID: 6533) Mirror: rec.food.recipes: Thu, Aug 19, 2004


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