Plantainsoup Recipes

FRIED PLANTAINS

Steps:

• Preheat oil in a large, deep skillet over medium high heat.
• Peel the plantains and cut them in half. Slice the halves lengthwise into thin pieces.
• Fry the pieces until browned and tender. Drain excess oil on paper towels.

SOPA DE PLATANO - PLANTAIN SOUP

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.

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.

PERFECT BAKED PLANTAINS RECIPE

Steps:

• Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper.
• Cut the ends off each plantain and score the peels from end to end, making sure not to cut through the plantains. Pull the peels off and discard.
• Slice the plantains on an angle to make longer pieces, 1/4- to 1/3-inch thick.
• Pile the plantain slices on the baking sheet and drizzle with oil. Toss to coat all the plantain strips on both sides. Lay them out in a single layer. Then sprinkle generously with salt.
• Bake the plantains for 10 minutes. Then flip and bake another 10 minutes. Serve warm or at room temperature.

PLANTAIN SOUP

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.

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.