Plantain Soup: Repé

Name: Plantain Soup: Repé
Yield: Makes 8 cups (2 l); 8 generous first-course servings
Cuisine: Italian
Ingredients: ½ teaspoon Aliño; ½ teaspoon kosher salt; 2 tablespoons coarsely chopped parsley; 1 very small onion, very finely chopped; ¼ pound (120 g) queso blanco cheese, or mozzarella, coarsely grated; 2 cups (500 ml) milk; 6 small firm green plantains, peeled and cut across into ½-inch (1-cm) slices (1½ pounds [675 g] peeled)

Preparation info

Makes 8 cups 2 l ) ;
8
generous first-course servings

Difficulty
Easy

Appears in

Soup

By Barbara Kafka

Published 1998

About

Another vegetarian Ecuadorian soup gets its substance from plantains, those fruits that look like bananas but need to be cooked. If the plantains are ripe, the soup will be too sweet.

Ingredients

6 small firm green plantains, peeled and cut across into ½-inch (1-cm) slices (1½ pounds [675 g] peeled)
2 cups (500 ml) milk</

Europe
Americas
Asia
Italy
Ecuador
China
India
Genoa
Milan
Starter
Mediterranean
Gluten-free
Vegetarian
Soup
Tuscany
Winter

Method

In a medium saucepan of water, boil the plantains for 30 minutes, or until very soft. Drain and reserve 2 cups (500 ml) of the cooking liquid.

In a food processor, purée the plantains. With the pro