Sopa de Plátano

Step 1

Cut the peeled green plantain lengthwise in half, then cut each half crosswise into 1/2-inch-thick half-moons, like cutting a coin but thicker. You will have roughly 3 cups of pieces.

Step 2

Cut the peeled onion in half lengthwise from root to tip, then cut each half crosswise into thin half-rings about 1/8-inch thick, so they separate into individual curved slices.

Step 3

Pour the 6 cups of vegetable broth into a large pot and set the heat to high until the broth reaches a full boil — you'll see large bubbles rapidly breaking the surface, about 5 minutes.

Step 4

Add the plantain pieces and onion slices to the boiling broth, stir once with a wooden spoon to submerge everything, then reduce the heat to medium-low and simmer uncovered.

Step 5

Simmer for 15 minutes, stirring once every 5 minutes, until the plantain pieces are very soft and break apart easily when pressed against the side of the pot with a spoon.

Step 6

Remove the pot from heat and add 1 cup of crumbled queso fresco or shredded mozzarella, stirring gently until most of the cheese melts and the soup turns creamy, about 1 minute.

Step 7

Taste the soup and add salt and pepper a pinch at a time until it tastes balanced — not bland, not over-salted.

Step 8

Ladle the soup into four bowls and scatter 1 tablespoon of fresh chopped cilantro on top of each bowl, centering it in a small mound.