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Cream of Plantain

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  • Prep 10 min
  • Total 35 min
  • Ingredients 10
  • Servings 4
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Cream of plantain is the perfect recipe to endure the cold winter temperatures. There’s nothing better than preparing a nice soup to warm our bodies. The best part of this recipe is that you can vary it by combining other ingredients you like. This time, I combined green and ripe plantains with a bit of ground ginger and the result was incredibly delicious.
by Jeannette Quiñones Cantore
Updated Sep 14, 2015
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Ingredients

  • 2 green plantains cut into small pieces
  • 1/2 ripe plantain cut into small pieces
  • 1/4 teaspoon of fresh ginger
  • 6-8 cups of chicken broth
  • 3 garlic cloves
  • 1 small onion
  • 1/2 teaspoon of seasoning with achiote
  • 1 tablespoon of olive oil
  • 1 cup evaporated milk (optional)
  • Salt and pepper to taste

Directions

  •  
    1
    Put all of the ingredients into a medium pot.
  •  
    2
    Cook over medium-low heat until the plantain is cooked thoroughly; stir occasionally so it doesn’t stick to the bottom.
  •  
    3
    Remove from the heat and transfer to a blender or a food processor, blend the mixture. If you use a blender, split the mixture into two batches.
  •  
    4
    Serve immediately.

Expert Tips

  • tip 1
    You can use 2 cubes of chicken bouillon in 6-8 cups of water instead of chicken broth.
  • tip 2
    You can omit the ripe plantain and use only the green plantain.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Cream of plantain is the perfect recipe to endure the cold winter temperatures. There’s nothing better than preparing a nice soup to warm our bodies. The best part of this recipe is that you can vary it by combining other ingredients you like. This time, I combined green and ripe plantains with a bit of ground ginger and the result was incredibly delicious.
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