1 - Place the plantain slices in a large bowl, cover them with cold water, and soak for 30 minutes.
2 - Drain the slices and pat dry with paper towels. In a frying pan or deep fryer, heat 2 to 3 inches of oil to 375 F, or until a piece of plantain sizzles when it is thrown in. Fry the plantain chips a handful at a time, turning them with a slotted spoon until they are golden brown. Drain on paper towels. Do not fry too many chips at once, or the temperature of the oil will fall and the chips will be soggy rather than crisp.
3 - Using a mortar or a food processor fitted with a steel blade, crush the plantain chips into a thick paste. In a large saucepan, heat the stock over medium heat, gradually stir in the crushed plantain chips, blending thoroughly, and season.
4 - Simmer over low heat, stirring frequently to prevent sticking, until the soup has thickened, 20 to 25 minutes. Serve hot, sprinkled with lime juice. The soup can be cooled, refrigerated, and reheated, but it will thicken considerably. If you reheat, add an additional 1-1/2 to 2 cups stock. Add lime juice, salt and ground pepper to taste.
- 2 Green Plantains, peeled and sliced very thin
- 6 Cups - Cuban beef stock or canned beef broth
- 1 Fresh lime.
- Salt and pepper to taste
- Peanut or vegetable oil for deep frying