Deborah'S Plantain Soup

• 5 ripe plantains
• 1 lb. sweet potatoes
• 1/2 lb. bacon
• 1 large onion
• 2 sticks of cinnamon
• 2 tsp curry
• 1 TBS vegetable oil
• 10 annatto grains (available online or at Latin markets
• 8 1/2 Cups water
• Salt and Sugar to taste
• 6 TBS sugar
• 2 TBS butter
• 2

1. 1. Peel the plantains and cut the plantains in 1 1/2" thick slices.
2. 2. Peel the sweet potatoes and dice the potatoes in 1 1/2" cubes.
3. 3. Dice the onion finely.
4. 4. Dice the bacon coarsely.
5. 5.Put the plantains, sweet potatoes, cinnamon and water in a large pot.
6. 6. Bring to a gentle boil and simmer until the potatoes are done, about 20 minutes.
7. 7. Meanwhile, heat a frying pan and saute the bacon until brown and crisp. Set aside.
8. 8. Discard most of the oil in the pan and saute the onion lightly.
9. 9. Add the curry and 6 TBS sugar to the onion and heat and stir until the onion starts carmelizing.
10. 10. Add the carmelized onion to the soup.
11. 11. Heat in another pan 1 TBS of vegetable oil gently and add 10 annato seeds to the oil. The oil will color quickly. Allow to fry gently but do not allow to burn.
12. 12. Add the annatto oil to the soup.
13. 13. Put 1/3 of the sweet potatoes and plantains in a bowl, add the butter and mash.
14. 14. Return the mashed vegetables to the soup for thickening and stir well.
15. 15. Taste the soup and add sugar and salt as necessary. This is a somewhat sweet soup.
16. 16. For serving, garnish the soup with the crisp bacon bites. Serve the soup warm.

plantains, sweet potatoes, bacon, onion, cinnamon, curry, vegetable oil, grains, water, salt, sugar, butter

Taken from www.epicurious.com/recipes/member/views/deborahs-plantain-soup-50047170 (may not work)