Sopa de Platano
One of my uncles, whom we affectionately call Timbiriche, was visiting from Cuba a while back. I went out of my way to cook whatever he wanted.
“Qualquier antojo,” I told him. “Sin pena.”
Most days he would tell me whatever he was craving that day, but sometimes he was anxious to get into the kitchen himself. “I know a great way to make a quick sopa de platano.”
Sopa de platano? Shut. Up. (Insert heavy sigh here.) I wasn’t craving it until he said it. Seriously. That’s all it took for my memory and my taste buds to join forces.
Sopa de plantano! A rich and creamy plantain soup.
I was all over it…
“Let’s try making the sofrito first.”
“Let’s add some cumin.”
“You know what would be really great? Avocado!”
And so we cooked, side by side, and made a memory…
And an AMAZING sopa de platano. ;-)
Sopa de Platano de Timbiriche
2 cups crushed plantain chips
8 cups chicken broth
2 Tbsp. Olive oil
1 small onion – finely chopped
2 cloves garlic – crushed
1 tsp. Ground cumin
1 ripe avocado (sliced)
2 limes cut into wedges
1. Heat the olive oil and sauté onion and garlic together until onion is translucent.
2. Combine the rest of the ingredients with the onion and garlic in a large pot over medium heat, stir constantly for about 20 minutes until well blended and soup starts to thicken. NOTE: do not be afraid to add more water if you like it soupier.
3. In a blender, purée the soup mixture in batches until you get a smooth consistency (be super careful when blending hot liquid).
4. Add a few slices of avocado as a garnish.
5. Squeeze lime over soup into individual bowls.
6. Make it with someone you love. It tastes so much better that way. =D
(Recipe originally posted on Babalú blog in a different form.)