SOPA DE PLATANO (SPICY PLANTAIN AND CORN SOUP)
Make and share this Sopa De Platano (Spicy Plantain and Corn Soup) recipe from Food.com.
Provided by Cluich
Categories Lunch/Snacks
Time 28m
Yield 4 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 199.9, Fat 6.8, SaturatedFat 3.9, Cholesterol 15.3, Sodium 58.4, Carbohydrate 36.3, Fiber 3.8, Sugar 14.9, Protein 3.4
SOPA DE PLATANO ( PLANTAIN SOUP)
Make and share this Sopa De Platano ( Plantain Soup) recipe from Food.com.
Provided by mimi C
Categories < 4 Hours
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 9
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!).
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.
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