์ด ๋ ์ํผ๋ฅผ ๋น์ ์ ์ธ์ด๋ก ๋ฒ์ญํ๋ ์ค์ ๋๋ค... ํ์ด์ง๊ฐ ์๋์ผ๋ก ์๋ก๊ณ ์นจ๋ฉ๋๋ค.
Sopa de Plรกtano 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.
๐ง ์ฌ๋ฃ
- 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)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 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. Sautรฉ 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.
๐ก ์ ๋ฌธ๊ฐ ํ
- โFor a smoother soup, ensure the plantains and potatoes are cooked until very soft.
- โWarm the milk before adding it to the soup to prevent it from curdling.
- โAdjust the consistency by adding more broth or water if the soup is too thick.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add a pinch of nutmeg for a subtle warmth.
- For a heartier soup, add shredded cooked chicken or pork.