I think I am going bananas. It seems that the past few posts bananas and plantains are the main focus of my posts.
When last in Puerto Rico we had stopped at a restaurant and the first thing that we were served was this soup and I vowed to make it. It was simple, but yet so rich.
3 tablespoons olive oil
2 cloves garlic, chopped
1/4 cup sofrito
5 cups chicken or vegetable stock.
4 oz tomato sauce
2 plantains peeled and shredded – saving 1/2 of a plantain for the arañitas
Salt/pepper to taste
Cilantro for garnish
Vegetable oil for frying arañitas
In a large pot warm the olive oil and add the sofrito and garlic. Cook for a few minutes, add stock, tomato sauce, salt/pepper and bring to a boil.
While stock is heating, peel and shred the plantains. Lower heat and stir in shredded plantain, leaving half for the arañitas.
In a frying pan, heat about 2-3 inches of oil. Gather little bundles of the reserved shredded plantain and drop into the hot oil. Fry for a few minutes on each side or until golden.
Make sure to stir the soup to prevent the plantain from sticking to bottom of pan. Cook for about half an hour. Use a blender or hand blender and purée.
Serve and garnish with the arañitas and cilantro.