Recipe Image

Plantain Soup (Sopa de Platanos)

  • 20 m
  • 50 m
Scott Rosenbaum
“Shredded plantains and fresh cilantro combine in a refreshing Puerto Rican soup.”


    • 3 green plantains, peeled (see Tip)
    • 1 teaspoon extra-virgin olive oil
    • 2 cloves garlic, minced
    • ½ cup finely chopped fresh cilantro, divided
    • 8 cups reduced-sodium chicken broth
    • 1½ cups water
    • ½ teaspoon salt
    • Freshly ground pepper, to taste
    • 8 teaspoons finely shredded Parmesan cheese
    • 8 lime wedges


  • 1 Shred plantains using the large holes of a box grater.
  • 2 Heat oil in a large saucepan over medium heat. Add garlic and ¼ cup cilantro; cook, stirring, until the garlic is softened, 1 to 2 minutes. Add broth and water and bring to a boil. Stir in plantains and reduce heat to a simmer. Simmer until the plantains are tender and the soup is thickened, 25 to 30 minutes. Stir in the remaining ¼ cup cilantro and season with salt and pepper. Sprinkle each serving with 1 teaspoon Parmesan cheese and garnish with a lime wedge.
  • Tip: Plantains are usually sold underripe with green-yellow skin—just what you'll need for this recipe. (A ripe plantain, with black-yellow skin, should not be used instead.) Find them at large supermarkets or Hispanic markets. To peel an unripe plantain, slice off both ends and cut into 3-inch lengths. Using the tip of a paring knife, cut 4 lengthwise slits along each piece. Soak in ice water for 3 to 5 minutes to loosen the skin. Remove from the water and peel.
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