Palms Foods: Ecuador

Tomato Soup with Plantains

Ingredients

-8 medium tomatoes
-2 cups chicken stock
-1/2 tsp of salt
-2 tbsp vegetable oil
-2 onions--finely chopped
-2 plantains
-1tbsp cornstarch
-1/4 cup coconut milk
-dash white pepper

Directions:

In large saucepan, combine tomatoes, stock and salt. Bring to a boil - cover and simmer over low heat until tomatoes are soft.
Heat oil in saucepan. Add onions - saute until transparent. Peel and slice plantains. Add plantain slices to sauteed onions. Saute - crushing slightly.

Strain tomato pulp through strainer - or puree in a blender or food processor. Stir puree into onion mixture.

In bowl, combine cornstarch and coconut milk. Stir in about 1/4 cup hot tomato soup. Stir cornstarch mixture into remaining soup.

Stir constantly over low heat until soups thickens slightly. Season with white pepper. Pour into a tureen or serve in individual bowls.