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Plantain soups are found in many cuisines around the world, and is particularly popular in Puerto Rico in the Caribbean. Plantains, part of the banana family, is full of good vitamins and can be prepared many ways, but today we are thinking all about soup!
There are several varieties of plantain soups that can made:
• Basic Plantain – a thick creamy soup
• Plantain Dumpling Soup – plantains are rolled into balls like dumplings
• Sancocho – a beef and plantain soup
Basic Plantain Soup
6 green plantains peeled and cut in chunks (doesn’t matter if they ripened. The soup will just be on the sweeter side)
5 Tbsp of Sofrito
1 Tbsp Annato oil
4 strands of Saffron
1 tsp Garlic powder
1 tsp Onion powder
1/2 tsp Oregano powder
1/2 tsp Coriander
1/2 tsp Smoked paprika
1/4 tsp Curry
1/4 tsp cumin
Salt to taste
Black pepper to taste
Garnish with parsley or cilantro
**1 onion (optional)
**1 Red pepper (optional)
Garnish: grated parmesan cheese
Grate the plantain on the second finest side of a grater, or chop it and puree it in a blender or food processor with a little stock if necessary. Pour the cold stock into a saucepan and all the spices, add the plantain, and cook over moderate heat, stirring with a wooden spoon, until the soup is thick. Season to taste with salt and pepper and simmer, covered, for 10 minutes.
The soup is usually served with pan de agua (Puerto Rican bread similar to French bread), pique criollo, avocado, parmesan cheese, and parsley.