Sometimes called Caldo de Bolas, this Chicken Dumpling Soup with Plantains is unusual – and unusually good!
Every time I cook with plantains I think, "Why don’t I cook with plantains more?" They're so versatile, can fit anywhere you use potatoes or squash, and add a unique tropical component to any dish. Not only that, but plantains are practically two completely different ingredients – depending on if they're green or yellow.
In this dish, I used the plantains in a dough mixture to make some flavorful dense dumplings to go in a sweet, sour, and savory soup.The soup was loaded with everything you want to eat right now, like a warming broth, dried cranberries, and chunks of chicken and veggies. The plantains also added a natural thickness to the soup and made it almost chili-like in texture.
Try this soup on the next cold fall evening; you won’t be disappointed!
The start of any good soup is lots of veggies and/or meat browning in a pot.
Some tasty additions.
Simmer the plantains right in the soup to soften them up a bit.
Then just mash them.
Mix in the egg and flour.
Depending on your plantains, this will be varying degrees of smooth or chunky. It doesn’t matter as long as they hold together when you form them.
Meanwhile, let's add a few things to the soup. Dried cranberries are the real secret ingredient of this soup. They add an amazing sweet-tartness!
Finally, add the kale.
Forming the dumplings.
These guys cook about 15 minutes, until all the flour is cooked out and they're tender. When I say tender though, don’t get the wrong idea – they're pretty dense (but in a good way).
Stir it all up before serving. This soup is fantastic and the recipe makes enough for a group to enjoy, but you should have enough to bring to work the next day too.
With spicy, sweet, sour, and savory elements, this is the perfect soup on these cold fall evenings. And it's hearty enough that you won’t be hungry in a few hours!
Dan Whalen is going to put dried fruit in soup more often. He has been blogging for over 5 years at The Food in My Beard. Check Dan's Tablespoon profile often to try his recipes with creative international spins!