Banana (Plantain) Cream Soup ou Veloute de Bananes, for lunch or as an appetizer, this dish is full of flavor and taste.
Have you ever read the ingredients and instructions and were so excited about trying out the recipe? This is a scenario that happens to me very often. I have had more hits than failures, and I am so glad because I wouldn’t say I like wasting food. This recipe belongs in a different category. This is neither a hit nor a failure. It is just okay!
About Banana (Plantain) Cream Soup ou Veloute de Bananes
Although this dish is considered a Caribbean dish, I have made Banana (Plantain) Cream Soup ou Veloute de Bananes a few times, and each time I can’t seem to enjoy it as much as I do with other recipes. That is why it took me a long time to share the recipe with you.
There is something about the taste of sweet plantains in this recipe I cannot explain. Because I love and am so used to eating sweet plantains a certain way, it was hard to say that I love this recipe. I am not going to lie. As I said before, it is a hit or a miss. The only way I can describe the taste is like eating potato and leek porridge with sugar. If you like sweet and salty, you may like this. But if not, you might have a hard time enjoying it.
About the recipe
The ingredients are ripened sweet plantains, leeks, green onions, potatoes, cream, chicken stock, and spices to give you a better idea of the recipe. The ingredients are very affordable, and the recipe itself does not take long to make. This recipe is from a Caribbean cookbook called Cuisiner Creole.
I don’t want to disappoint anyone reading this post, but I think it is always good to share a recipe that you may not be fond of. Just because I don’t personally enjoy a recipe that much, it does not mean that someone else won’t.
We all have many likes and dislikes. Many of our preferences might be the same and others very different. Therefore, posting a recipe that I find “okay” is just fine because someone else might like it.
- 3 or 4 well-ripened plantains
- 1 leek
- 2 green onions
- 1 garlic clove crushed
- 2 tablespoons butter
- 1 chicken stock cube
- 1 cup heavy cream
- Salt and pepper to taste
- Chop the leek (white and light green part only and thoroughly wash to remove any sand or dirt) and the onion and set aside. In a saucepan, melt the butter and slowly cook the onion, leek and crushed garlic while stirring occasionally. Peel the plantains and potatoes. Cut in thick slices. Add the plantains in the saucepan and add salt and pepper. Cook for about 2 minutes then add the potatoes and the stock cube and stir to mix all ingredients together. Cover with water and cook for 40 minutes on low heat. Pour the cream in the same saucepan and cook for about 5 minutes. Remove saucepan from heat and let mixture cool for about 5 to 7 minutes. Pour mixture in a blender and blend until the mixture is smooth. Return to the saucepan and then bring to a boil. Let mixture boil for about 3 to 5 minutes before serving immediately.
- Best enjoy hot.
- Updated and revised from Cuisiner Creole
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.