Colombian Plantain Soup (Sopa de Platano)
A creamy Colombian soup of fried green plantains simmered in chicken stock until they break down and thicken the broth.
Ingredients
| 1 quart | 945 ml | vegetable or peanut oil |
| 4 | green plantains, peeled and cut into 1-inch chunks | |
| 1 tbsp | 15 ml | olive oil |
| 1 | small yellow onion, finely chopped (about 3/4 cup) | |
| 1 1/2 quarts | 1.4 l | low sodium chicken stock |
| — | kosher salt and freshly ground black pepper | |
| 1 handful | fresh cilantro leaves, chopped |
Instructions
- Heat vegetable oil in a wok or deep-sided cast iron skillet until it registers 300°F (150°C) on an instant-read thermometer. Add the plantains and cook, turning occasionally, until softened, about 5 minutes. Remove with a slotted spoon and transfer to a plate lined with paper towels.
- Heat the olive oil in a medium saucepan over medium-high heat until shimmering. Add the onion and cook, stirring occasionally, until softened but not browned, about 5 minutes. Add the chicken stock and plantains. Cook, mashing the plantains occasionally, until the plantains are broken down and the soup is thickened, about 20 minutes. Season to taste with salt and pepper. Stir in the cilantro and serve.