Plantain Soup is a favorite in many cultures. In Colombian cuisine, Columbians call it Sopa de Patacón (fried plantain). There is also Sopa de Platanos (plantain soup) in Latin American, Cuban, and Puerto Rican cuisines. Chef Eliana adds a touch of her Cuban heritage to this lovely Plantain Soup. It has a creamy texture with just enough spice to bring out a wonderful flavor. This will make you the star for a perfect dinner. Invite all your friends!
- 2 tbsp. olive oil
- 1/2 large onion, chopped
- 1 tbsp. garlic, minced
- 2 green plantains, cut into chunks or rounds
- 1 tbsp. paprika
- 1 tsp. ground cumin
- 1 tsp. white pepper
- 2 tbsp. fresh oregano, chopped
- 1 fresh jalapeño, diced
- 6 c. chicken stock
- 2 c. Mojo Criollo
- Salt to taste
- In a large sauce pot, heat olive oil over medium heat. Sauté onion until translucent and then add garlic. Sauté for two minutes more.
- Add plantains, paprika, cumin, white pepper, oregano, and jalapeño. Sauté for five minutes or until plantains become tender.
- Add chicken stock and Mojo Criollo sauce. Cook for 20 minutes.
- Use immersion blender to blend all ingredients together. Alternatively, pour soup into a blender and blend well. Salt to taste.
- Garnish with fried plantains and chopped oregano.
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