Ingredients for Plantain Soup
- 4 tablespoons butter
- Onion
- Celery Ribs
- 3 cloves garlic, minced
- Jalapeno Peppers
- 3 ripe plantains, peeled and chopped
- 4 cups water
- Heavy Cream
- Salt to taste
- White Pepper
- Queso fresco, for garnish
- Chips
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How to Make Plantain Soup
- Melt 4 tablespoons of butter in a large skillet or Dutch oven over medium heat. Add 1 large chopped onion, 2 chopped celery stalks, 3 minced garlic cloves, and 1 seeded and minced jalapeño (optional). Sauté for 20-25 minutes, stirring occasionally, until softened, golden, and caramelized.
- Add 3 chopped ripe plantains and cook for 10 minutes, stirring frequently, until slightly softened and golden.
- Pour in 4 cups of water, increase heat to medium-high, and bring to a simmer.
- Reduce heat to low and simmer gently for 8-10 minutes, or until plantains are very tender.
- Stir in 1 cup of heavy cream and bring the mixture to a boil. Immediately remove from heat.
- Season with salt and pepper to taste.
- Let the soup cool for 10 minutes.
- Transfer the soup to a blender or food processor and puree until completely smooth. Add 1/2 cup of water if needed to reach desired consistency.
- Strain the soup through a fine-mesh sieve to remove any solids.
- Return the strained soup to the pan, place over medium-low heat, and gently heat through, stirring frequently.
- Serve immediately, garnished with queso fresco and plantain chips.
- Enjoy! This soup is best served fresh.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
94g
Fat
116g
Carbs
17g
