¼teaspoonfreshly cracked black pepper(or to taste)
1teaspoonsalt(or more, to taste)
¼teaspoonhot sauceoptional
To make plantain chips
½cupvegetable oil(peanut, corn, or soy)
1green(unripe) plantain
¼cupgrated sharp cheddar(optional)
1tablespoonminced parsley or cilantro leaves
Instructions
Step 1: Boil the plantains
Heat the oil over medium heat in the pot. Add onion and cook and stir until it starts to become translucent. Stir in bell pepper, garlic, and ripe plantain. Cook and stir until the garlic releases its aroma (about a minute).Add the broth and cumin powder. Simmer covered for 5 minutes, or until the plantain is cooked through. Mix in the parsley and cool to room temperature.
Step 2: Slice green plantains for chips
Peel the green plantain and slice very thinly (use a mandoline slicer or potato peeler).
Step 3: Fry the chips
Heat vegetable oil over medium-high heat in a small saucepan. Once the oil is heated, add the chips one by one, don't pile them up (you will fry them in several batches) or they will stick to each other.Turn when they brown on one side to brown evenly. Remove them from the oil and let them rest on a paper towel to absorb excess oil. Fry the remaining chips as before.
Step 4: Blend and reheat soup
Puree in a blender.Season with salt and pepper to taste, and stir in the spicy sauce.
Step 5: Serving
To serve the soup, either serve it at room temperature (which I really liked) or reheat it in the pot.Sprinkle with cheddar and plantain chips. Serve immediately.