Sopa de Platano
My life has been nonstop for over a month now and I am so happy that things are finally settling down. That means new recipes are incoming as I finally fall into the summer groove. One of the first things I knew I had to make was this sopa de platano. I have taken three different recipes from three of my Cuban and Puerto Rican cookbooks and married them into one in this delicious creation. My whole family loved this and all of the toppings really brought it together. We hope you enjoy it as much as we did.
Ingredients
- 2 Tbsp extra virgin olive oil
- 1 large onion, diced
- 1 large red bell pepper, diced
- 6 cloves garlic, minced
- 4 – 6 chunks of yuca
- 6 large green plantains, peeled and cut into big chunks
- 3 limes, juiced
- 1 Tbsp vinegar
- 1/2 cup white wine
- 6 cups chicken broth
- 2 additional green plantains for tostones
- vegetable oil for frying
- 10 garlic cloves, sliced thin
- 1 Tbsp extra virgin olive oil
- additional olive oil, for topping
- freshly cracked salt and pepper to taste
Prepare
- First start off my pre-chopping all of your ingredients to save on time.
- Using an InstantPot on the saute function, saute the onions and red bell pepper until soft, for about 5-6 minutes in the extra virgin olive oil, while stirring.
- Next add the garlic and saute for 30 seconds while stirring.
- Then add the yuca and plantains, stir and saute for 5 more minutes.
- Now add the lime juice, vinegar, and white wine and cook down for 5 more minutes.
- Add the chicken stock and give everything one final good stir, turn off the saute function, place the lid on the InstantPot and set it to Meat/Stew function for 35 minutes.
- In the meantime make the tostones. This time I used the rosette tostonera from LaFlanatica. I do recommend using saran wrap on both sides to avoid your tostones from sticking to the wood.
- Then slice your garlic, heat up 1 tbsp of extra virigin olive oil and fry while constantly stirring until the garlic is crispy. Set aside for topping
- When the InstantPot is done, manually release the pressure with a wooden spoon.
- Using an immersion blender, blend your sopa to your desired texture. If you like chunks don’t blend too long and if you want something smoother then blend longer.
- Finally, serve the sopa in bowls and top with olive oil, freshly cracked salt, freshly cracked black pepper, crispy garlic, and tostones. Enjoy!
