Green Plantain Soup(SOPA DE PLATANO VERDE)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 Tablespoons extra-virgin olive oil1 small onion, finely chopped1 carrot, finely chopped2 ribs of celery, finely chopped2 cloves garlic, minced5 cups chicken broth2 green plantains, peeled and diced1 bay leaf1 teaspoon ground cuminSalt and freshly ground black pepper, to taste
A Cuban and Caribbean favorite, the plantain does not get enough exposure in everyday American cooking. Plantains are a good source of starch and are often used in some tropical regions in place of potatoes or squash. Hardly any meals are served in Cuban-American households that do not include some sort of plantain dish, whether green or ripe, or even in soup!
Heat the oil in a large heavy saucepan. Cook the onion, carrot, celery and garlic over medium heat until soft, but not brown, about 3 to 4 minutes.
Add the broth and bring to a boil. Add the plantains, bay leaf, cumin, salt and pepper. Return soup to a boil. Reduce heat and gently simmer,
uncovered, until plantains are very tender, 40 to 50 minutes.
Remove and discard the bay leaf. Puree the soup in a blender and return to the pot. If the soup is too thick, thin it with a little bit more broth.
Just before serving, reheat and correct seasonings, adding salt, pepper and cumin, if necessary.
Add a squeeze of lime juice and garnish with a bit of cilantro right before serving.
My Cuban Abuela(Grandmother) would slice thin plantain chips and fry them. She would later grind them in an old-fashioned meat grinder and use these, with chicken stock, to make her soup base.
I prefer to serve this soup fairly thick and creamy with a wedge of lemon or lime to be squirted in the soup by each person.
A very hearty soup under any circumstances, but great if your tummy is not too settled!
Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user MSCANELA.
Heat the oil in a large heavy saucepan. Cook the onion, carrot, celery and garlic over medium heat until soft, but not brown, about 3 to 4 minutes.
Add the broth and bring to a boil. Add the plantains, bay leaf, cumin, salt and pepper. Return soup to a boil. Reduce heat and gently simmer,
uncovered, until plantains are very tender, 40 to 50 minutes.
Remove and discard the bay leaf. Puree the soup in a blender and return to the pot. If the soup is too thick, thin it with a little bit more broth.
Just before serving, reheat and correct seasonings, adding salt, pepper and cumin, if necessary.
Add a squeeze of lime juice and garnish with a bit of cilantro right before serving.
My Cuban Abuela(Grandmother) would slice thin plantain chips and fry them. She would later grind them in an old-fashioned meat grinder and use these, with chicken stock, to make her soup base.
I prefer to serve this soup fairly thick and creamy with a wedge of lemon or lime to be squirted in the soup by each person.
A very hearty soup under any circumstances, but great if your tummy is not too settled!
Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user MSCANELA.
Nutritional Info Amount Per Serving
- Calories: 204.1
- Total Fat: 7.6 g
- Cholesterol: 0.0 mg
- Sodium: 637.9 mg
- Total Carbs: 35.9 g
- Dietary Fiber: 3.4 g
- Protein: 2.4 g
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