Sopa de Platano (Plantain Soup)

Yesterday the wind was blowing down the plain and along with it came the rain.  It was the perfect weather for a hearty soup.

Inspired by new friends, that we made though is very blog, asking if I had ever made plantain soup, I decided I give it a go.  I have had plantain soup before but it was a very long time ago and I had never made it myself.  I looked up a few recipes and came up with this version.

It was perfect for the cold wet weather we were experiencing and it required minimal attention, which was perfect since I am still running after 7 puppies on the move.

Start with 1/2 lb of stew beef, cubed into 1 inch cubes.  Season the meat with Adobo seasoning (you can find this in the Latin aisle of your local grocery), add olive oil to heavy pot or dutch oven, brown beef on all sides.

Add all remaining broth ingredients to the pot, bring to a boil, lower heat and cover.  Cook for 1 hour, when done fish out the culantro and cilantro leaves.

About 20 minutes before the broth is ready, peel and cut the plantains.

Soak them in salted water (you can also use adobo) for 15 minutes.

Heat enough oil to cover plantains over medium high heat, fry the plantains until golden in color, about 5 minutes.  Drain plantains in paper towel lined plate.

Mash the plantains in a mortar and pestle or with a potato masher.

Use a 2 tbs scoop to make plantain dumplings.

Roll out about 6 dumplings.  There are 9 in this photo but I ended up using only 6.  The other 3 were added back to the mash.

Add the remaining plantain mash and 1 cup of broth to a food processor, process until smooth.

Add the mixture to the soup and drop in the plantain dumplings.  Bring to a boil, lower heat and cover, cook for 10 minutes.

Add parmesan cheese and stir until melted, serve immediately.

This soup is thick and hearty, more like a stew.  It is exploding with flavor and has a sort of creamy element to it.  The beef comes out very tender as are the dumplings.  I can’t forget to mention the corn, which gives it just a touch of sweetness.

This is a perfect soup for a rainy day and it is sure to fill you up.   Obed some how managed to have two bowls, I could hardly finish my first I was so full.  I was feeling rolly polly after I was done, a happy rolly polly.

Print Recipe

Sopa de Platano (Plantain Soup)

Serves 2 with leftovers

Broth

• 1/2 lb stew beef, cut in 1 inch squares
• Adobo seasoning
• 1 Tbs olive oil
• 2 1/2 cups beef stock
• 2 cups water
• 1/2 yellow onion, diced
• 1/2 green pepper, diced
• 4 leaves culantro
• 3 stems cilantro
• 1 corn cob, split in 4 pieces
• salt

Plantains

• 2 green plantains, peeled and chopped
• salt
• oil for frying
• 1/3 cup freshly grated parmesan cheese

Season beef with Adobo seasoning, drizzle olive in heavy pot or dutch oven, brown beef over medium high heat.  Add all remaining broth ingredients and bring to a boil, lower heat and cover, cook for 1 hour. Remove culantro and cilantro leaves when done.

Soak peeled and cut plantains in salted water for 15 minutes.  Heat enough oil to cover plantains, drain plantains and fry until golden.  Drain on paper towel lined plate, mash plantains using a mortar and pestle or potato masher.  Using a 2 tbs scoop roll 6 plantain dumplings.  Add remaining plantain mash and 1 cup of broth in food processor, process until smooth, add mixture to soup.  Add plantain dumpling to soup, bring to a boil, lower heat and cover, cook for 10 minutes.

Stir in parmesan cheese until melted, serve immediately.