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
salt & pepper
 * 1 tablespoon extra virgin olive oil
 * 1 small onion, finely chopped
 * 1 carrot, finely chopped
 * 1 celery rib, finely chopped
 * 2 cloves garlic, 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

Directions

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