Sopa de Patacones

Sopa de Patacones: Ecuadorian Plantain Soup

Sopa de Patacones, or Plantain Soup, is a traditional Ecuadorian dish known for its hearty, soothing qualities. This main course soup combines the comforting flavors of plantains, fresh cheese, and aromatic vegetables, offering a delightful experience. Ideal for an easy and quick meal, this recipe is bound to become a favorite for those who enjoy rich, yet simple flavors.

Ingredients

🍌 3 units of green plantains (no brand visible)
🧀 ½ lb of fresh, crumbly white cheese, such as queso fresco or queso criollo (no brand visible)
🥛 1 cup of milk (no brand visible)
🧅 ½ stalk of white onion (no brand visible)
🧅 ½ unit of red onion (no brand visible)
🌶️ ¼ unit of green bell pepper (no brand visible)
🍅 ½ unit of tomato (no brand visible)
🧄 3 cloves of garlic (no brand visible)
🧂 ½ teaspoon of achiote paste (no brand visible)
🌿 1 handful of cilantro (no brand visible)
💧 Enough water to create a soup base
🛢️ Small amount of oil for frying (no specific quantity or brand visible)
🧂 Salt and pepper to taste (no brand visible)

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Instructions

1- Chop Vegetables:

• Finely chop the white onion, red onion, tomato, green bell pepper, garlic, and cilantro.
• Set aside the chopped ingredients.

2- Peel and Cut Plantains:

• Carefully peel the green plantains.
• Cut them into large, thick pieces.

3- Pre-fry Plantains:

• In a small frying pan, heat the oil over medium heat.
• Add the cut plantain pieces and fry them for approximately 2 minutes until they soften slightly.
• Remove and set aside.

4- Flatten Plantains:

• Using a wooden pestle or flat-bottomed object, flatten each pre-fried plantain piece into a disc shape.
• Reserve the flattened plantains.

5- Prepare Refrito:

• In a medium-sized cooking pot, heat a drizzle of oil and add the achiote paste over medium heat.
• Add the chopped garlic, white onion, red onion, tomato, green bell pepper, and cilantro.
• Sauté the mixture until the vegetables are softened and fragrant.

6- Add Water and Boil:

• Pour enough water into the pot with the refrito to create a soup base.
• Bring the mixture to a boil.

7- Add Patacones and Season:

• Carefully add the flattened plantains to the boiling soup.
• Season with salt and pepper to taste.
• Stir occasionally as the plantains cook and thicken the soup.

8- Add Milk and Cheese:

• Once the patacones are cooked and the soup has thickened, add the milk and crumbled cheese.
• Stir well to combine.

9- Simmer and Finish:

• Let the soup simmer for about 10 more minutes to meld the flavors and reach the desired consistency.
• Taste and adjust seasoning if necessary.

10- Serve:
- Turn off the heat.
- Serve hot in a bowl, garnished with additional diced cheese and freshly chopped cilantro on top.

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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Equipment: Bamboo cutting board (no brand visible), Chef's knife with a black handle (no brand visible), Small aluminum frying pan (no brand visible), Gas stovetop (no brand visible), Wooden pestle/masher (no brand visible), Medium-sized stainless steel pot (no brand visible), Wooden spoon (no brand visible), Ladle (no brand visible)

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Cooking Tips

• Partial Frying of Plantains: Softens them for easy cooking in the soup without making them tough.
• Refrito's Importance: Refrito serves as the aromatic base, essential for the dish's depth of flavor.
• Thickening with Plantains: Plantains release starch that naturally thickens the soup.

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El Rincón de la Tía Yase: https://www.youtube.com/@ElRinconDeLaTiaYase

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Sopa de Patacones