Sopa De Platano Spicy Plantain And Corn Soup Food

SOPA DE PLATANO (PLANTAIN SOUP)

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.

SOPA DE PLATANO

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.

SOPA DE PLATANO (SPICY PLANTAIN AND CORN SOUP)

Steps:

• Melt the butter in a large saucepan or pot over medium heat. Add the onion and garlic, cooking until the onion is soft.
• Add plantains, corn, and tomato. Cook for about five minutes.
• Add all of the remaining ingredients, except for the nutmeg, and simmer until the plantain slices are tender. Add the nutmeg and serve hot.

PLANTAIN SOUP

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.

SOPA DE PLATANO ( PLANTAIN SOUP)

Steps:

• Fill pot 3/4 way full of water.
• Crumble raw Ground beef into water.
• Add Adobo, sazon and bouillon cubes.
• Add oil to a small pot, cook sofrito about 3-4 minutes on med high heat. Add to water.
• Grate Plantains on a cheese grater ( finest part of the grater)
• Add the plantains to the rest of the ingredients.
• Add as much tomato sauce as you like.its up to you. I add the whole can.
• Bring it all to a boil, then simmer on med low heat 1-1 1/2 hours. Season with more adobo ( or salt) to your taste, if needed.
• Serve with rice!
• SOFRITO.
• 1 white onion.
• 1 green bell pepper.
• 1 bunch of cilantro.
• 3 cloves of garlic.
• 2 tbs. of oregano.
• Chop and puree all ingredients. Freeze the rest to use in other recipes (it's the best magic seasoning!).