Plantain Soup

• 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 4 -4 1/2 cups 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

1. Heat oil in large saucepan over medium heat.
2. Add onions, carrots, celery and garlic.
3. Cook, uncovered, for 3-4 minutes, or until onions are soft but not brown.
4. Add 4 cups of chicken stock/broth and bring to boil over high heat.
5. Add plantains, most of the cilantro (reserve a few tablespoons for garnish), cumin, and bay leaf.
6. Season with salt and pepper.
7. Return to boil.
8. Reduce heat to medium-low and simmer, uncovered for 40-50 minutes or until plantains very tender.
9. Remove and discard bay leaf.
10. Transfer half the soup to blender; puree until smooth.
11. Return to the pan.
12. If soup is too thick, add a little more stock/broth.
13. Season with more salt/cumin if desired.

extra virgin olive oil, onion, carrot, celery, garlic, chicken, green plantains, cilantro, cumin, bay leaf, salt

Taken from www.food.com/recipe/plantain-soup-79384 (may not work)