Sadly enough Whole Foods does not sell green plantains (well at least the one by my clients house), so I had a to buy a green one and wait about two weeks for it to ripen. I was anticipating experimenting making this soup. It contains two of my favorite things, corn and PLANTAINS. "The Dad" (p.s .I live in a Jewish household) was eyeing my plantains and asking what I was going to do with them. The day finally came it was nice and ripe and I had some free time to experiment. He asked, "So are you going to fry them, I usually dont eat fried food, but Ill make an exception for a plantain." In the back of my head I'm thinking - "Look at you, what you know about plantains!" I told him that I was making a plantain and corn soup.
The soup was great, I gave Dad a taste and for him it was too spicy, but yet he kept eating it. If you don't like spice either omit the pepper or use half. Its a great dish if you need something warm that will stick to your ribs. Corn is not in season, so depending where you are you may have to use frozen, but fresh is always better.
Plantain and Corn Soup (adapated from The Soup Bible)
2 tablespoons butter
1 onion, minced
1 garlic clove, crushed
2 cups peeled and sliced yellow plantains
1 large tomato, peeled and chopped
1 cup whole corn kernels
1 teaspoon dried thyme, crushed
3 3/4 cups vegetable broth
1 fresh chili (less if you don't like spice)
a pinch of nutmeg
salt and freshly ground black pepper
1. Melt the butter in a saucepan over medium heat. Add the onion and garlic and fry for a few mins until the onion is soft.
2. Add the plantains, tomato, and corn kernels and cook for 5 mins longer
3. Add the thyme, stock, green chili and ground pepper. Simmer for 10 minutes, or unitl the plantain is tender. Stir in nutmeg and serve at once.