Sopa de Plátano

Ingredients

• 2 medium green plantains, peeled
• 1 medium onion, peeled
• 6 cups vegetable broth
• 1 cup queso fresco or mozzarella, crumbled or shredded
• 3 tablespoons fresh cilantro, chopped
• 1 pinch salt and pepper to taste

Instructions

1. 1

   Cut the peeled green plantain lengthwise in half, then cut each half crosswise into 1/2-inch-thick half-moons, like cutting a coin but thicker. You will have roughly 3 cups of pieces.

2. 2

   Cut the peeled onion in half lengthwise from root to tip, then cut each half crosswise into thin half-rings about 1/8-inch thick, so they separate into individual curved slices.

3. 3

   Pour the 6 cups of vegetable broth into a large pot and set the heat to high until the broth reaches a full boil — you'll see large bubbles rapidly breaking the surface, about 5 minutes.

4. 4

   Add the plantain pieces and onion slices to the boiling broth, stir once with a wooden spoon to submerge everything, then reduce the heat to medium-low and simmer uncovered.

5. 5

   Simmer for 15 minutes, stirring once every 5 minutes, until the plantain pieces are very soft and break apart easily when pressed against the side of the pot with a spoon.

6. 6

   Remove the pot from heat and add 1 cup of crumbled queso fresco or shredded mozzarella, stirring gently until most of the cheese melts and the soup turns creamy, about 1 minute.

7. 7

   Taste the soup and add salt and pepper a pinch at a time until it tastes balanced — not bland, not over-salted.

8. 8

   Ladle the soup into four bowls and scatter 1 tablespoon of fresh chopped cilantro on top of each bowl, centering it in a small mound.

Tools you’ll need

• large pot (at least 3-quart capacity)
• wooden spoon
• cutting board
• chef's knife
• vegetable peeler
• ladle
• four serving bowls

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