Sopa de Platano (Plantain Soup)

Sopa de Platano (Plantain Soup)

Broth

  • 1/2 lb stew beef, cut in 1 inch squares
  • Adobo seasoning
  • 1 Tbs olive oil
  • 2 1/2 cups beef stock
  • 2 cups water
  • 1/2 yellow onion, diced
  • 1/2 green pepper, diced
  • 4 leaves culantro
  • 3 stems cilantro
  • 1 corn cob, split in 4 pieces
  • salt

Plantains

  • 2 green plantains, peeled and chopped
  • salt
  • oil for frying
  • 1/3 cup freshly grated parmesan cheese

Season beef with Adobo seasoning, drizzle olive in heavy pot or dutch oven, brown beef over medium high heat.  Add all remaining broth ingredients and bring to a boil, lower heat and cover, cook for 1 hour. Remove culantro and cilantro leaves when done. 

Soak peeled and cut plantains in salted water for 15 minutes.  Heat enough oil to cover plantains, drain plantains and fry until golden.  Drain on paper towel lined plate, mash plantains using a mortar and pestle or potato masher.  Using a 2 tbs scoop roll 6 plantain dumplings.  Add remaining plantain mash and 1 cup of broth in food processor, process until smooth, add mixture to soup.  Add plantain dumpling to soup, bring to a boil, lower heat and cover, cook for 10 minutes.

Stir in parmesan cheese until melted, serve immediately. 

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