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Asopao

Servings: 4 people

Ingredients

Asopao

  • 3 tbsp vegetable oil
  • 3/4 cup sofrito
  • 3 tsp sazón/seasoning Or 2 packets
  • 1/2 cube vegetable bullion
  • 4 tbsp tomato sauce
  • 2 tbsp green olives
  • 1 cup medium grain white rice
  • 6 cups low-sodium vegetable broth
  • 1 tsp adobo Or to taste

Plantain Balls

Instructions

Asopao

  • Heat three tablespoons of vegetable oil
  • Add "sofrito", "sazón" (seasoning), vegetable bullion, tomato sauce, and olives. Sauté on medium heat for about five minutes.
  • Add the rice and vegetable broth, and bring to a simmer
  • Then, add the plantain balls
  • Simmer on low heat for 30 minutes, stirring occasionally so that it does not stick to the bottom
  • When the soup has thickened, you can serve as is, or you can thin the soup with some water to your liking.
  • Serve with bread and avocado. Enjoy!

Plantain Balls

  • Peel a green plantain and grate it using a box grater
  • In a large bowl, mix it with ¾ tsp or half a packet of “sazón” (seasoning) and ½ tsp salt
  • Put the mix in the freezer for two hours, to make it more manageable
  • After taking it out of the freezer, form the balls. Take about a tablespoon of mix and make it into a ball. It will probably be uneven, but that is okay.
  • Place all the balls on wax paper and place them in the freezer while you make the soup. This will help the balls keep their shape.

Notes

A note on vegetable broth: Be careful of the vegetable broth you use. I typically buy low sodium broth, so the amounts of salt or adobo used will be different if you do not use low-sodium broth. This is very important, as broth with high contents of sodium can drastically change a soup. For reference, the broth I usually buy has 140 mg of sodium per cup.