Soups & Sauces » Sopa de Platano
Print RecipeIngredients
- 4 green plantains
- 6 cups beef stock
- 2 medium Russet potatoes, peeled & quartered
- 1 green pepper, seeded, deveined & quartered
- 1 large onion, quartered
- 6 cloves garlic, peeled & smashed
- 1 tsp salt
- 1 tsp black pepper
- ½ tsp ground cumin
- ½ tsp dried oregano
Serving Suggestion
- crisp fried plantain tostones
Equipment
- blender or food processor
How-to
- Remove plantain skins easily by cutting and trimming off the tops and bottoms, and making a couple of scores down the sides in the skins. Dunk in hot water and let sit for 1 minute
- The skins should now be loose enough to separate the flesh from the peel. Cut into pieces
- In a large, deep pot, combine all ingredients and bring to a boil and let boil 10 minutes, then cover, reduce the heat to low and cook 30-40 minutes or until all of the vegetables are soft and tender
- Remove from heat and ladle the cooked vegetables and broth into a food processor and purée until smooth. This will likely need to be done in batches
- Pour the soup into serving bowls and garnish with crisp fried plantain tostones if desired
John Verlinden
Missouri native John Verlinden began cooking at a young age, making noontime meals for his dad with the help of his mom's instructions. This lit a fire in John and he was off and running in a creative culinary direction. A love of Cuban food came by way of meals shared with the mother of John's partner. She generously shared her recipes and a few cooking secrets with John.
John's goal with Latin food has been to offer it in a lighter and healthier style yet preserving the same great flavors. Mucho Gusto, John's personal chef, party and meal planner business, offers the very best in Nuevo Cuban cuisine "with the unique flavors, vibrant soul and magic of Old World Cuba." His cookbook, To Cook is To Love is in pre-publication phase as of June 2010, but you can reserve signed copies now by visiting the Mucho Gusto website.
John Verlinden of Mucho Gusto turns starchy, green plantains into a creamy luscious soup. This recipe requires very little active and attentive cook time. The plantains are tossed into a pot to simmer with potatoes, beef stock and aromatics. Purée and garnish with John's suggestion of garlicky crisp plantain tostones.
John Verlinden
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