Sopa de Platano
Serves 8
Ingredients
- 4 green plantains
- 6 cups beef stock
- 2 medium Russet potatoes, peeled & quartered
- 1 green pepper, seeded, deveined & quartered
- 1 large onion, quartered
- 6 cloves garlic, peeled & smashed
- 1 tsp salt
- 1 tsp black pepper
- ½ tsp ground cumin
- ½ tsp dried oregano
Serving Suggestion
- crisp fried plantain tostones
Equipment
- blender or food processor
How-to
- Remove plantain skins easily by cutting and trimming off the tops and bottoms, and making a couple of scores down the sides in the skins. Dunk in hot water and let sit for 1 minute
- The skins should now be loose enough to separate the flesh from the peel. Cut into pieces
- In a large, deep pot, combine all ingredients and bring to a boil and let boil 10 minutes, then cover, reduce the heat to low and cook 30-40 minutes or until all of the vegetables are soft and tender
- Remove from heat and ladle the cooked vegetables and broth into a food processor and purée until smooth. This will likely need to be done in batches
- Pour the soup into serving bowls and garnish with crisp fried plantain tostones if desired