Plantain Soup

Green plantains do something remarkable in this soup. Sliced paper thin, fried until golden, then crushed into a thick paste, they dissolve into hot stock and create a naturally creamy, starchy body without a drop of cream or butter.

The frying step is what sets this apart from a plain boiled plantain soup. That golden crust adds a toasty, caramelized sweetness to the base that rounds out the earthy, starchy flavor of green plantains.

Soaking the slices first removes excess starch so they fry crisp instead of gummy. Don’t skip it. And that squeeze of fresh lime at the end? It brightens the whole bowl and cuts through the richness.

Chef Tips

• Use green, unripe plantains only. Ripe plantains are too sweet and soft for this soup. The skin should be firm and bright green with no yellow patches.
• Slice as thin as you possibly can. Thinner slices fry faster, get crispier, and crush into a smoother paste.
• Stir frequently during the 20-25 minute simmer. The plantain paste is starchy and will stick to the bottom of the pot if you walk away.
• A mortar and pestle gives the best texture, but a food processor works in a pinch. Pulse, don’t blend, to avoid a gluey consistency.

Variations

• Use chicken stock for a richer base or vegetable stock to keep it fully vegetarian.
• Add a minced scotch bonnet pepper with the stock for Caribbean heat.
• Stir in coconut milk during the last 5 minutes for a tropical, creamy finish.