INGREDIENTS:
- 10 green bananas or 6 green plantains peeled and diced
- 2 tbs oil
- 1 white onion diced
- 2 garlic cloves crushed
- 4 oz of cheese: quesillo a fresh farmer’s type cheese – can also use queso fresco or mozzarella
- ½ cup of milk or cream
- 1 bunch of cilantro finely chopped – about ½ cup already chopped
- 8 cups of water
- Salt to taste
INSTRUCTIONS
Heat the oil in large soup pot, make a refrito or base for the soup by adding the diced onion and crushed garlic, cook until the onions are soft, about 5 minutes.
Add the 8 cups of water and bring to a boil.
Add the diced green bananas to the boiling water.
Cook over medium-high
heat, stirring occasionally, until the bananas or plantains are soft, about 15-20 minutes. It will take longer for the plantains to cook than the bananas.
In the same pot, gently mash some of the bananas pieces to help thicken the soup.
Crumble the cheese and add it to the soup
Stir in milk or cream, cilantro and salt.
Remove from the heat and serve with slices of avocado, cheese and aji or hot sauce.
Heat the oil in large soup pot, make a refrito or base for the soup by adding the diced onion and crushed garlic, cook until the onions are soft, about 5 minutes.
Add the 8 cups of water and bring to a boil.
Add the diced green bananas to the boiling water.
Cook over medium-high
heat, stirring occasionally, until the bananas or plantains are soft, about 15-20 minutes. It will take longer for the plantains to cook than the bananas.In the same pot, gently mash some of the bananas pieces to help thicken the soup.
Crumble the cheese and add it to the soup
Stir in milk or cream, cilantro and salt.
Remove from the heat and serve with slices of avocado, cheese and aji or hot sauce.
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