SOPA DE PLATANO (PLANTAIN SOUP)
Sopa de platano (plantain soup) is a thick, starchy soup that's popular in Caribbean cuisine. In this recipe we're going with a simple Cuban-style sopa de platano.
Provided by Elizabeth
Categories Soup
Time 1h10m
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large pot over medium heat. When the oil is hot, but not smoking, add the onions, carrots and celery. Cook the vegetables for 5 minutes, stirring frequently.
- Add the garlic and cumin and cook for 1 minute, stirring almost constantly.
- Add the sliced plantains and give everything a good stir.
- Add the chicken broth and the bay leaf and stir well.
- Raise the heat to high and bring the liquid to a boil.
- Lower the heat to medium-low, cover and cook the soup for 35-40 minutes, stirring occasionally. The plantains should break apart when pressed with a wood spoon, if they do not; continue cooking for 10 minutes and check again.
- Remove and discard the bay leaf.
- Taste the soup and add salt if needed. As a reference we did not add any extra salt to ours.
- Process the soup with an immersion blender or potato masher, if desired. Don't process all the way, leave the soup a little chunky.
- Garnish the soup with chopped cilantro (or parsley) and crushed plantain chips, if desired.
Nutrition Facts : Calories 219 kcal, Carbohydrate 37 g, Protein 4 g, Fat 8 g, SaturatedFat 1 g, Sodium 1326 mg, Fiber 4 g, Sugar 16 g, ServingSize 1 serving
SOPA DE PLATANO - PLANTAIN SOUP
This is one of the best soups if you like plantains.
Provided by Armando Sepulveda-Sheffield
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 41m
Yield 6
Number Of Ingredients 9
Steps:
- Heat olive oil in a large Dutch oven over medium-high heat; cook and stir onion until tender, 4 to 5 minutes. Add sofrito, garlic, cumin, bay leaf, salt, and pepper; cook and stir until fragrant, 2 to 3 minutes. Add chicken stock and bring to a boil.
- Stir plantain into mixture and cook until tender, 10 to 15 minutes. Remove bay leaf and blend mixture with an immersion blender until soup is smooth and thick.
Nutrition Facts : Calories 155.7 calories, Carbohydrate 32 g, Cholesterol 0.7 mg, Fat 3.8 g, Fiber 2.5 g, Protein 2.4 g, SaturatedFat 0.7 g, Sodium 744.8 mg, Sugar 14.9 g
PLANTAIN SOUP
Provided by Molly O'Neill
Categories dinner, easy, soups and stews, appetizer, main course
Time 1h
Yield Four servings
Number Of Ingredients 12
Steps:
- Heat the olive oil in a large heavy saucepan over medium heat. Add the onion, carrot, celery and garlic and cook until soft but not brown, about 3 to 4 minutes.
- Add the chicken broth and bring to a boil. Add the plantains, bay leaf, cumin, the salt and pepper. Return the soup to a boil. Reduce the heat and simmer gently, uncovered, until the plantains are very tender, about 40 minutes.
- Remove and discard the bay leaf. Place half of the soup in a blender or food processor and puree until smooth. Stir the puree into the remaining soup.
- Just before serving, reheat the soup. Add additional salt or cumin if desired. Divide among 4 bowls, garnish with the cilantro and serve immediately.
Nutrition Facts : @context http, Calories 262, UnsaturatedFat 5 grams, Carbohydrate 45 grams, Fat 6 grams, Fiber 4 grams, Protein 10 grams, SaturatedFat 1 gram, Sodium 1043 milligrams, Sugar 20 grams
PLANTAIN SOUP
Provided by Ingrid Hoffmann
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Heat the olive oil in a medium saucepan over medium-high heat for 1 minute. Add the onions, carrots, celery, and garlic and cook until the onions are soft and browned, 8 minutes, stirring often with a wooden spoon. Add the chicken stock, plantains, cilantro, bay leaves and cumin, and bring to a boil, reduce the heat to the lowest setting and cook at a bare simmer, uncovered, until the plantains are very tender, 45 minutes.
- Transfer half of the soup to a blender and puree until smooth. *When blending hot liquids, fill the blender less than halfway full, place the lid askew and pulse the liquid at first to release some heat, otherwise, your blender top could pop! Stir the pureed soup back into the pot with the remaining chunky soup and mix well. If the soup is too thick for your taste add more chicken stock. Season with salt and pepper and serve.
- *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
GREEN PLANTAIN SOUP-PUERTO RICO
Make and share this Green Plantain Soup-Puerto Rico recipe from Food.com.
Provided by EdandTheresa
Categories Stocks
Time 50m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Peel the plantains and cut into 1/2 inch slices.
- Soak in cold salted water for 20 minutes.
- Dry and pat dry with paper towels.
- Heat the oil in a heavy frying pan and saute the plantain slices until they are tender (about 15 minutes).
- Remove and drain on paper towels.
- Crush in a mortar so they break into bits.
- Heat the beef stock in a saucepan and add the plantain chips.
- Simmer for 15 minutes.
- Sprinkle with cheese and serve.
Nutrition Facts : Calories 169.7, Fat 9.8, SaturatedFat 1.5, Sodium 784.8, Carbohydrate 19.1, Fiber 1.4, Sugar 8.9, Protein 3.5
SWEET POTATO AND ROASTED PLANTAIN SOUP WITH FRIED PLANTAIN AND SMOKED CHILE CREMA
Steps:
- Preheat oven to 400 degrees F. Place plantain on a baking sheet and roast until skins are black and plantains are soft, remove and let cool. Peel and cut into chunks. Heat maple syrup over medium heat, add the roasted plantain and saute until caramelized. Remove with slotted spoon and place food processor and process until smooth.
- Place potatoes, plantains and vegetable stock in a medium saucepan and cook for 30 minutes. Add the coconut milk and cook for 5 minutes. Place in a food processor and process until smooth. Season with salt and pepper to taste.
- Smoked Chile Crema: 1 cup creme fraiche 2 teaspoons chipotle pepper puree Salt Combine creme fraiche and chipotle puree in a small bowl and season with salt. Assemble: Cilantro leaves Ladle soup into 8 bowls. Drizzle with smoked chile crema and garnish with fried plantains and cilantro leaves.
- Heat oil to 365 degrees F. in a medium skillet.
- Add plantains in batches and cook until golden .
- brown. Remove to a plate lined with paper towels and season with salt.
SOPA DE PLATANO
Categories Soup/Stew Blender Fruit Quick & Easy Lunch Carrot Plantain Simmer Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 cups, serving 4 to 6
Number Of Ingredients 5
Steps:
- Cut ends from plantains and peel fruit. Cut plantains into 1/2-inch-thick slices. Grate carrot. In a 4-quart heavy saucepan bring broth to a boil with plantains, carrot, and cumin. Simmer mixture, covered, until plantains are very tender, 20 to 25 minutes.
- In a blender purée mixture in batches until smooth (use caution when blending hot liquids) and season with pepper and salt. Soup keeps, covered and chilled, 3 days. Reheat soup before serving.
PLANTAIN SOUP
I love hispanic food and plantains are one of my favorite things to eat. Here is a unique soup for all you adventurous chefs:) Please do not let your plantains turn yellow-black because they will turn sweet. Must use green plantains.
Provided by Ang11002
Categories Costa Rican
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in large saucepan over medium heat.
- Add onions, carrots, celery and garlic.
- Cook, uncovered, for 3-4 minutes, or until onions are soft but not brown.
- Add 4 cups of chicken stock/broth and bring to boil over high heat.
- Add plantains, most of the cilantro (reserve a few tablespoons for garnish), cumin, and bay leaf.
- Season with salt and pepper.
- Return to boil.
- Reduce heat to medium-low and simmer, uncovered for 40-50 minutes or until plantains very tender.
- Remove and discard bay leaf.
- Transfer half the soup to blender; puree until smooth.
- Return to the pan.
- If soup is too thick, add a little more stock/broth.
- Season with more salt/cumin if desired.
PLANTAIN SOUP
Steps:
- Place the plantains, lime juice, stock, and garlic in a large saucepan over medium-high heat and bring to a boil. Turn the heat to low and simmer until the plantains are very soft, about 30 minutes.
- Use a slotted spoon to transfer the plantains and garlic to a food processor or blender and process, gradually adding just enough broth, about 1 cup, to make a smooth paste. Pour the paste back into the saucepan and whisk over low heat until the soup is thickened and heated through. Season with cayenne if desired and salt and pepper and serve hot.
- Thin Plantain Soup
- This is more of a broth than a creamy puree: Instead of slicing the plantains, grate them. Place all the ingredients in a large saucepan, bring to a boil, and then simmer for 30 minutes. Strain and serve with lime wedges (garnish with cilantro if you have it).
- Chunky Plantain Soup
- No straining or pureeing here: Instead of slicing the plantains, grate them; mince the garlic. Place all the ingredients in a large saucepan, bring to a boil, and then simmer for 30 minutes. Stir well and serve.
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PLANTAIN SOUP (SOPA DE PLATANOS) RECIPE - EATINGWELL
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- Heat oil in a large saucepan over medium heat. Add garlic and 1/4 cup cilantro; cook, stirring, until the garlic is softened, 1 to 2 minutes. Add broth and water and bring to a boil. Stir in plantains and reduce heat to a simmer. Simmer until the plantains are tender and the soup is thickened, 25 to 30 minutes. Stir in the remaining 1/4 cup cilantro and season with salt and pepper. Sprinkle each serving with 1 teaspoon Parmesan cheese and garnish with a lime wedge.
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- Place the water mixture and beef bouillon in a medium pot and bring to a boil. Reduce the heat to medium and add the rest of the ingredients except the cilantro.
- Cover the pot and reduce the heat to medium low and cook for 30 minutes or until the plantains are tender.
- Take half of the soup and transfer to a blender and purée. Add the purée soup back to the pot, stir and cook for 20 more minutes.
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- Heat the oil over low heat in a medium-sized pot (1/2 gal [2 lt] in capacity). Add onion and cook and stir until it starts to become translucent. Stir in bell pepper, garlic and ripe plantain, cook and stir until the garlic releases its aroma (about a minute).
- Peel the plantain and slice very thinly (use mandoline slicer or potato peeler [affiliate links]). Heat vegetable oil over medium-high heat in a small frying pan, once oil is heated, add the chips one by one, don't pile them up (you will fry them in several batches) or they will stick to each other. Turn when they brown on one side to brown evenly. Remove them from the oil and let them rest on a paper towel to absorb excess oil. Fry the remaining chips as before.
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