Cuban Chicken Soup
Try this Cuban Chicken Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
- 1 tablespoon salt
- 1 teaspoon pepper
- 2 teaspoons salt
- 1 teaspoon cayenne
- 1 1/2 cups blended oil
- 6 ounces butter
- 12 plantains ripe, peeled, medium dice
- 12 leeks cleaned and medium dice
- 3 red onion medium dice
- 6 carrots medium dice
- 6 celery medium dice
- 18 garlic cloves tipped and smashed
- 6 thai chili seeded and chopped
- large pinch saffron
- 6 bunches cilantro rough chopped
- 6 cups orange juice
- 6 quarts chicken stock
- 3 quarts heavy cream
- Carbohydrate 1564.77682507549 g
- Cholesterol 2667.66884591002 mg
- Fat 824.623883277372 g
- Fiber 103.729021089882 g
- Protein 396.814634615608 g
- Saturated Fat 458.08831466745 g
- Serving Size 1 1 Serving (19246g)
- Sodium 30488.7563486026 mg
- Sugar 1461.04780398561 g
- Trans Fat 53.1753436155892 g
- Calories 14816 calories
Saute the plantains in the oil and butter with, salt pepper, and cayenne. When the plantains are soft, and the leeks, red onions, carrots, celery, garlic, Thai chili, and the additional salt. Cook until vegetables brown and become tender. Add in the saffron, cilantro, and orange juice. Cook for 5 to 10 minutes. Add the Chicken stock and heavy cream. Bring to simmer and blend with the immersion blender. Cook an additional 20 minutes. Adjust seasoning. Finish by pureeing in vita-mix blender.
