Preparation:

Peel plantains and cut into 1-inch segments. Put in non-reactive bowl and sprinkle with 1 tb salt. Set aside to macerate for 1 hour.

Heat 3 tablespoons olive oil in soup pot over medium heat. (If you wish, brush or rinse salt from plantain pieces before proceeding.) Saute plantain pieces until they turn golden but not too brown, about 3-5 minutes. (They will still be fairly raw in the center.) Mash plantain with potato masher or process in food processor until it becomes a coarse, crumbly puree. Return plantain to pot. Add beef and chicken stocks to plantain and bring to boil. Lower heat and simmer 45 minutes.

While soup simmers, prepare sofrito: Heat 2 tablespoons olive oil in medium skillet over medium heat. Saute onion and garlic 3 minutes. Add chopped tomato and 1/2 cup water or stock and cook for 7 minutes.

Remove soup from heat and let cool slightly. Puree half of soup in blender and return pureed mixture to the pot. (A hand-held immersion blender can also be used.) If soup is too thick, add up to 1 cup water.

Puree sofrito mixture in blender and add to soup. Adjust seasoning with salt and pepper to taste. Add chopped pickle. Simmer 10 more minutes and serve. If you like, garnish with chopped tomato.

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Per serving: 222 calories, 4 g protein, 14 g fat (2 g saturated), 24 g carbohydrates, 2,381 mg sodium (if desired, rinse plantains before cooking to reduce sodium content), 2 mg cholesterol, 2 g dietary fiber.

Yield: 6 servings

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