Colombian Plantain Soup
Green plantains are fried, then simmered with onion and chicken stock into a thick, savory Colombian soup finished with cilantro.
Prep 15 min · Cook 35 min · Total 50 min · Makes 6 servings
Ingredients
- 1 quart vegetable or peanut oil
- 4 green plantains, peeled and cut into 1-inch chunks
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 1 1/2 quarts low sodium store-bought or homemade chicken stock
- Kosher salt and freshly ground black pepper
- Handful chopped fresh cilantro leaves.
Directions
- Warm the vegetable oil in a wok or a deep-sided cast iron skillet until an instant read thermometer reads 300 degrees F. Add the plantains and fry, turning them now and then, until they soften, about 5 minutes. Scoop them out with a slotted spoon and move them to a paper towel-lined plate.
- In a medium saucepan, heat the olive oil over medium-high heat until it shimmers. Add the onion and cook, stirring occasionally, until tender but not browned, about 5 minutes.
- Pour in the chicken stock, then add the plantains. Cook the soup, mashing the plantains from time to time, until they break down and the soup thickens, about 20 minutes. Season with salt and pepper to taste, stir in the cilantro, and serve.