Sopadeplatanoplantainsoup Recipes

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!).

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.

Steps:

• In a heavy Dutch oven or stockpot, fry the bacon over moderate heat, stirring frequently, until it starts to brown. Toss in the onions, half of the diced Poblanos, the salt and pepper and cook until slightly golden, 5 to 7 minutes. Spoon out any excess fat. Stir in the garlic and cook briefly just to release the aroma, 1 to 2 minutes. Pour in the chicken stock, add the potatoes and bring to a boil. Reduce to a simmer and cook 20 minutes. Puree in a food processor or blender just until smooth, being careful not to over-process. Over-working will result in a gummy soup. Return to the pot, stir in the Crema, Creme Fraiche or sour cream and bring just to a boil. Stir in the remaining Poblanos for garnish. Sprinkle with grated Anejo, if desired, and serve hot.

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.

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.

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.