INGREDIENTS:

1 bay leaf, broken into pieces
1 clove garlic, unpeeled and crushed
-freshly ground black pepper to taste
-peel of 1 lemon, without the white
-pith, whole or in large pieces
1/2 teaspoon cumin seed, optional
1-1/2 cups unpitted green Spanish
-olives in brine, drained and rinsed
1/2 cup pure Spanish olive oil
2 tablespoons of red wine vinegar

Directions:

Mix all the ingredients in a nonreactive
bowl, cover, and place in the refrierator
for about 2 days.

Before serving bring to room temperature
Note: The olives will keep fresh in the
frigerator for at least several weeks.

Servings 1 1/2 cup

INGREDIENTS:

1-1/2 to 2 large green plantains
-(1 pound), peeled and cut into
-paper thin slices, or 3 to 4
-cups commercial plantain chips
-(or more to taste)
-peanut or vegetable oil
-for deep frying
6 cups of cuban beef stock or
-canned beef broth
-salt and freshly ground
-black pepper to taste
-fresh lime juice to taste

Directions:

Put the plantain slices into a large
bowl, then cover the plaintains with
cold water and soak for at least 30
minutes.

Drain the slices, pat dry with paper
towels.

Now in a deep fryer or a frying pan,
heat 2 to 3 inches of oil to 375 F.
or until a piece of plantain sizzles
when it is thrown in.

Next fry the plantain a handful at a
time, turning with slotted spoon til
they are golden brown. Drain on paper
towels.

Do not fry too many chips at once or
the temperature of oil will fall and
the chips will be soggy rather than
crisp.

Using a mortar or the food processor
fitted with a steel blade, crush the
plantain chips into a thick paste.

Heat up the stock in a large saucepan
over medium heat gradually stir in the
crushed plantain chips, blending very
thoroughly, and season.

Simmer over the low heat, frequently
stirring to prevent it from sticking
until the soup has thickened, for at
least 20 to 25 minutes.

Serve hot, sprinkled with lime juice.
Note: The plaintain soup can be cooled
reheated and refrigerated, but it will
thicken considerably. If you decide to
reheat, add an additional 1-1/2 to two
cups stock.

Serve 6 People