Description
I guarantee you will love this Puerto Rican style sopa de platano. It’s a quick & easy plantain soup that’s super creamy and full of island flavor. It’s made even more cozy with a topping of sour cream, fresh herbs, and crispy pork. The ultimate comfort food in a bowl!
Ingredients
Units
Scale
- 4 oz pancetta (can also be substituted for diced bacon or prosciutto)
- 1 small yellow onion, diced
- 1/4 cup sofrito
- 2 cloves garlic, minced
- 1 red bell pepper, roughly chopped
- 2 green or yellow* plantains, peeled and chopped into 1 inch rounds
- 3 cups stock (could be chicken, beef, veggie, etc.) + extra if you like a thinner soup
- salt, pepper, or adobo to taste
- optional toppings: sour cream, cilantro, avocado, plantain chips
Instructions
- Cook the pancetta. Add the pancetta to a pot over medium heat and stir until crispy and fully cooked, about 8 minutes. Transfer to a paper towel lined plate, leaving the rendered fat in the pot.
- Cook the veggies. Add the diced onion to the pork fat and cook until translucent, about 5 minutes. Next, add the sofrito and cook until fragrant before adding the garlic, bell pepper, and plantains. Cook until the garlic becomes fragrant.
- Add the stock & simmer. Pour the stock into the pot and bring to a boil before lowering to a simmer. Continue cooking until the plantains are fork tender, about 15 minutes.
- Purée & serve. Blend up the soup using an immersion blender or stand blender until thick and creamy, adding more stock if desired. Season with salt and pepper to taste. Serve topped with the crispy pancetta and any other desired toppings. Enjoy!
Notes
- The soup will be starchier with green plantains and slightly sweet with yellow plantains
- Add more or less broth to the pot for a thicker or thinner soup
- Feel free to skip the pancetta and use achiote oil or olive oil instead for to cook the veggies, meat free