- beef - 220 Grams
- seasoning Adobo - - To taste
- olive oil - 1 st. a spoon
- beef broth - 2 1/2 cups
- water - 2 Cups
- Yellow Onion - 1/2 Pieces
- of green bell pepper - 1/2 Pieces
- cilantro leaves - 4 pieces
- Cilantro Stem - 3 Pieces
- Corn cob - 1 piece
- salt - - To taste
- Bananas: green banana - 2 pieces
- Parmesan cheese - 1/3 Cups
1. Cut onions and Bulgarian pepper into cubes. Cut the corn cob into 4 parts. Cut the beef into cubes measuring approximately 2.5 cm. Season the beef with Adobo seasoning, pour it with olive oil and fry in a large saucepan until brown over medium heat. 2. Add all the remaining ingredients to the broth and bring to a boil. Reduce heat and cover, cook for 1 hour. Remove the leaves and stem of cilantro, when the broth is ready. 3. Peel and cut the bananas into slices. Grate the cheese. Soak chopped bananas in salted water for 15 minutes. 4. Heat enough oil in the frying pan to cover the bananas, drain the water from the bananas and fry them in a frying pan until golden brown. 5. Debate on a paper towel, put in a bowl and knead until smooth with a mortar and pestle or press for potatoes. Using a special scoop, form 6 banana balls. 6. Add the remaining banana puree and 1 cup of broth to the food processor, mix until homogeneous, add the mixture to the soup. 7. Add banana balls to the soup, bring to a boil, reduce heat, cover, cook for 10 minutes. 8. Mix the soup with Parmesan cheese until it melts and immediately serve.
Servings: 2