Asopao with Pigeon Peas and Plantains

Preparation info
  • Serves


    • Difficulty


Appears in
Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

By Claire Criscuolo

Published 2014

  • About

When Frank and I visited Puerto Rico during a vacation, I fell in love with this soup and ate it every day. I couldn’t go without it once I got home, so I went to work making this recipe, which has become very popular. And plantains are available in nearly every supermarket.


  • 1 small white organic onion, coarsely chopped
  • 2 cloves garlic, sliced
  • 3 small organic bell peppe


  1. Place the onion, garlic, chopped small peppers, and cilantro into the bowl of a food processor fitted with a metal blade. Cover and process for about a minute until finely minced.
  2. Heat the olive oil in a heavy 8-quart pot over low-medium heat. Add the minced mixture, c