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Sopa de Plátano Verde con Queso
A comforting and creamy soup made from pureed green plantains, enriched with milk and cheese, offering a taste of Ecuadorian home cooking.
ð§ ææ
- 2 large Green plantains
- 2 medium Potatoes(peeled and cubed)
- 1 small White onion(finely chopped)
- 1 clove Garlic(minced)
- 1 tsp Achiote paste
- 1 tbsp Butter
- 1 cup Milk(warm)
- 0.5 cup Queso fresco(crumbled)
- 4 cups Water or vegetable broth
- Salt(to taste)
- Black pepper(to taste)
- 0.5 tsp Oregano
- 2 tbsp Cilantro(chopped, for garnish)
ðšâð³ äœãæ¹
- 1
Peel and chop the green plantains and potatoes into similar-sized pieces. Set aside.
- 2
In a large pot, melt the butter over medium heat. Add the chopped white onion and minced garlic. Sauté until softened and translucent, about 5 minutes.
- 3
Stir in the achiote paste and cook for 1 minute until fragrant. Add the chopped plantains and potatoes to the pot.
- 4
Pour in the water or vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for about 20-25 minutes, or until the plantains and potatoes are very tender.
- 5
Using an immersion blender or by carefully transferring to a regular blender, puree the soup until smooth and creamy. Return to the pot if using a regular blender.
- 6
Stir in the warm milk, crumbled queso fresco, oregano, salt, and pepper. Heat gently until the cheese is melted and the soup is heated through. Do not boil after adding milk.
- 7
Serve hot, garnished with fresh chopped cilantro.
ð¡ ããã®ã³ã
- âFor a smoother soup, ensure the plantains and potatoes are cooked until very soft.
- âWarm the milk before adding it to the soup to prevent it from curdling.
- âAdjust the consistency by adding more broth or water if the soup is too thick.
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- Add a pinch of nutmeg for a subtle warmth.
- For a heartier soup, add shredded cooked chicken or pork.