Creamy Plantain Soup
WHAT YOU NEED
- 2 tablespoons olive oil
- 3 large green plantains, peeled and diced
- 1 medium yellow onion, diced
- 1 large carrot, peeled and diced
- 1 large rib of celery, diced
- 4 large garlic cloves, peeled and chopped
- ½ teaspoon ground cumin
- ½ teaspoon ground black pepper
- 6 cups low-sodium vegetable broth
- 1 cup Cacique® Crema Mexicana
- 1 (10 ounce) package of Cacique® Ranchero® Queso Fresco, crumbled
- Salt to taste
HOW TO MAKE IT
- Heat the oil in a large stock pot (approx. 8-qt.) over medium-high heat.
- Add the plantains, onions, carrots and celery into the pot, making sure to evenly coat everything in oil. Reduce heat to medium and sauté for about 10 minutes, until the plantains soften. Stir every 1-2 minutes to prevent burning. (Adjust heat and oil as needed.)
- Stir in the garlic the last minute of sautéing, making sure to stir constantly.
- Add the broth and raise the heat to high. Bring it to a boil (about 5-7 minutes) then reduce it to a simmer uncovered. Allow the soup to simmer until the plantains are completely soft, about 15 minutes.
- Remove from the heat and stir in the Cacique® Crema Mexicana and about half the package of Cacique® Queso Fresco.
- Purée the soup in batches and return to the pot to serve. Adjust the thickness by adding more broth/water. Season to taste with salt and extra black pepper. Serve with remaining crumbled queso fresco.
