This type of soup is prepared in many Latin American countries and each one has its preferences in terms of seasonings. In Mexico, for example, it is often served with a spicy chipotle broth and topped with cilantro. In Argentina and Uruguay, hot sauce is added for extra zing. There are those who season the green plantain soup with adobo and make the sauce with tomato. In some coutries, cheese is added or the soup with is topped with grated cheese, in others is chopped cilantro or plantain chips.
Blend the chopped plantains with a little broth until a smoother purée is formed.
Put the rest of the broth (cold) in a saucepan and add the crushed plantain. Heat to the boiling point and then simmer the soup over moderate heat until it thickens, 8-15 minutes.
Season the green plantain soup with salt and pepper, cover it and let it simmer gently for 10 more minutes.
Serve it warm with your favorite garnishes.
Green plantains are not easy to peel by hand. It is best to make lengthwise cuts along the natural edges and pull the skin to strip it off.
The original recipe called for grating the plantain before adding it to the broth and using the blender afterwards, once cooked.
If you don't have homemade broth, you can make broth by dissolving 1-2 cubes of concentrated broth in 1 liter of boiling water.
If the soup is too thick, it can be thinned with broth.
There are recipes that incorporate garlic or onion poached in oil. You can start by frying chopped onion and 1-2 cloves of garlic. Then add the sliced green plantains and fry for 2-3 minutes. Add the broth, cover the pot and let the soup boil until the green plantain is very tender. The garlic is removed and the soup is passed through the blender until a smooth purée is obtained.
Food in America