Colombian Plantain Soup (Sopa de Platano) Recipe

By
J. Kenji López-Alt
Kenji Lopez Alt
J. Kenji López-Alt
Culinary Consultant
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.
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Updated Aug. 30, 2018
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J. Kenji Lopez-Alt
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Recipe Facts

4

(3)

Active: 30 mins
Total: 30 mins
Serves: 4 servings

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Ingredients

  • 1 quart vegetable or peanut oil
  • 4 green plantains, peeled and cut into 1-inch chunks
  • 1 tablespoon olive oil
  • 1 small yellow onion, finely chopped (about 3/4 cup)
  • 1 1/2 quarts low sodium store-bought or homemade chicken stock
  • Kosher salt and freshly ground black pepper
  • Handful chopped fresh cilantro leaves.

Directions

  1. Heat vegetable oil in a wok or deep-sided cast iron skillet until it registers 300°F on an instant read thermometer. Add plantains and cook, turning occasionally, until softened, about 5 minutes. Remove with a slotted spoon and transfer to a plate lined with paper towels.

  2. Heat olive oil in a medium saucepan over medium-high heat until shimmering. Add onion and cook, stirring occsionally, until softened but not browned, about 5 minutes. Add chicken stock and plantains. Cook, mashing plantains occasionally, until plantains are broken down and soup is thickened, about 20 minutes. Season to taste with salt and pepper. Stir in cilantro and serve.

Special equipment

wok or high-sided cast iron skillet.

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