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Crema de Plátano Verde (Creamy Plantain Soup)
Erica Dinho
5
from
11
votes
Print Recipe
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Course
Main Course
Cuisine
Colombian
Servings
4
servings
Ingredients
1x
2x
3x
3
green plantains
peeled and sliced into small chunks
8
cups
of chicken
beef or vegetable broth or more if needed
1
cup
chopped onion
4
garlic cloves
minced
2
scallions
chopped
Salt and pepper
to your taste
1
large carrot peeled and diced
½
teaspoon
ground cumin powder
¼
cup
cilantro
Instructions
Place the onion, garlic, scallions and one cup of broth in a blender and blend for about 30 seconds.
Place the broth mixture in a medium pot and bring to a boil. Reduce the heat to medium and add the rest of the ingredients, except the cilantro.
Cover the pot and reduce the heat to medium low and cook for 30 minutes or until the plantains are very tender.
Transfer the soup to a blender and puruée. Add the puruée soup back to the pot, stir and cook for 10 more minutes. Add more broth if necessary
Divide the soup in bowls and sprinkle with fresh cilantro on top. Serve with avocado and aji.
Keyword
colombian soup, plantain recipe
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