Plantain Soup

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 small onion, finely chopped
• 1 carrot, finely chopped
• 1 celery rib, finely chopped
• 2 garlic cloves, minced
• 4-4 1/2 cups chicken stock or broth
• 2 green plantains, peeled, quartered lengthwise & thinly sliced
• 1 bunch cilantro, stemmed and finely chopped
• 1/2-1 teaspoon cumin
• 1 bay leaf
• salt & pepper

Directions

1. 1

   Heat oil in large saucepan over medium heat.

2. 2

   Add onions, carrots, celery and garlic.

3. 3

   Cook, uncovered, for 3-4 minutes, or until onions are soft but not brown.

4. 4

   Add 4 cups of chicken stock/broth and bring to boil over high heat.

5. 5

   Add plantains, most of the cilantro (reserve a few tablespoons for garnish), cumin, and bay leaf.

6. 6

   Season with salt and pepper.

7. 7

   Return to boil.

8. 8

   Reduce heat to medium-low and simmer, uncovered for 40-50 minutes or until plantains very tender.

9. 9

   Remove and discard bay leaf.

10. 10

    Transfer half the soup to blender; puree until smooth.

11. 11

    Return to the pan.

12. 12

    If soup is too thick, add a little more stock/broth.

13. 13

    Season with more salt/cumin if desired.