Plantain Soup

Description
I love hispanic food and plantains are one of my favorite things to eat. Here is a unique soup for all you adventurous chefs:) Please do not let your plantains turn yellow-black because they will turn sweet. Must use green plantains.

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) 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.<BR>
 * 8) Reduce heat to medium-low and simmer, uncovered for 40-50 minutes or until plantains very tender.<BR>
 * 9) Remove and discard bay leaf.<BR>
 * 10) Transfer half the soup to blender; puree until smooth.<BR>
 * 11) Return to the pan.<BR>
 * 12) If soup is too thick, add a little more stock/broth.<BR>
 * 13) Season with more salt/cumin if desired.