Garlicky plantain soup is a favorite in southern Ecuador—and maybe soon in your house, too! Bonus: Our version takes about 35 minutes to make.
What You Need
Original recipe yields 8 servings
2-1/2 qt. (10 cups) water
2 lb. green plantains, ends trimmed, peeled
2 cloves garlic, minced
2-1/2 cups milk
1 tsp. salt
1-1/2 cups KRAFT Shredded Mozzarella Cheese
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup chopped cilantro
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Let's Make It
Bring water to boil in large saucepan. Add plantains; cover. Cook 15 min. Drain plantains, reserving 1-1/4 qt. (5 cups) of the cooking water.
Cut plantains into 2-inch chunks; place in food processor or blender container. Add garlic and the reserved cooking water; cover. Process until smooth.
Return plantain mixture to saucepan. Add milk and salt; mix well. Bring to boil, stirring frequently to prevent burning. Reduce heat to low. Add cheese and sour cream; cook until cheese is completely melted and mixture is well blended, stirring frequently. Sprinkle with the cilantro.
Serve with a mixed green salad and a whole wheat roll.
This soup is a favorite in southern Ecuador, where it is often made with less milk and served with rice. Be sure to use a non-aluminum pot or spoon when preparing this soup since the aluminum utensils can cause the soup to discolor.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 28g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 8 servings, 1 cup each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.