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Sopa de Platano (Crema de Platano) (Plantain Soup) served in a white bowl, topped with chicharrones and chopped cilantro and a side of white rice.
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4.50 from 2 votes

Sopa de Platano (Plantain Soup)

Love plantains? You will love this Sopa de Platano (Plantain Soup). It's easy to make, creamy, and ready in less than 40 minutes.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dinner, Lunch
Cuisine: Puerto Rican
Servings: 5
Calories: 58kcal
Author: Catherine Arena

Equipment

  • box grater or food processor
  • caldero, dutch oven pot or large pot
  • whisk or large spoon

Ingredients

  • 3 green plantains rinsed and peeled
  • 2 cups steak ham or cooking ham cubed (optional)
  • 1 small onion chopped
  • 3 garlic cloves peeled and minced
  • 1 envelope Sazon with Annatto
  • handful cilantro
  • 2 tablespoon oil
  • salt and pepper to taste

Toppings

  • chicharrones (pork rinds)
  • extra cilantro
  • crushed crackers

Instructions

  • Peel the plantains by cutting the ends.
    Using a knife score the plantain lengthwise, careful not to cut into the flesh.
  • Using the tip of your thumb or the tip of the knife, gently pry the skin to lift the skin a little.  Then slip your thumb under the skin to peel the skin off completely.
    Note: Sometimes peeling the skin can be hard to remove,, just keep prying with your fingers or a paring knife until all the skin is off.
  • Once the skin is peeled use a food processor or the finest side of a box grater, to puree the plantains.
    Set aside until ready to use.
  • In a caldero or other medium size pot, over medium heat, add oil and cubed ham. Saute for a minute.
  • Add the chopped onions and stir. Cook until onions are translucent.
  • Add the garlic. Saute for 2 minutes.
  • Add 1 cup of water and slowly add a little bit of the plantain puree and whisk or stir in using a large spoon.
  • Add a little bit more of the plantain puree and stir again.
    Allow it to cook for 2-3 minutes, stirring in between cooking.
  • Add another cup of water and stir again.
  • Cook for 1 minute and then add 6 more cups of water followed by the rest of the plantain puree, and stir again.
  • Add the sazon, and stir again. Cook for a few minutes, stirring in between, watching not to burn the bottom of the pot.
  • Top with the chopped cilantro and stir.
  • Add salt and pepper to taste, and stir.
  • Lower the heat and allow the soup to cook for another 20-25 minutes, making sure to stir in between.
    Note: Make sure to stir the soup in between cooking so that it doesn't stick to the bottom and burn.

Nutrition

Serving: 5 | Calories: 58kcal | Carbohydrates: 2g | Protein: 0.3g | Fat: 6g | Saturated Fat: 0.4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Sodium: 19mg | Potassium: 28mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 0.4IU | Vitamin C: 2mg | Calcium: 6mg | Iron: 0.1mg