Plantain Soup
from: Ang

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.

SERVES 4

• 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 vegetable 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

Heat oil in large saucepan over medium heat.

Add onions, carrots, celery and garlic.

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

Add 4 cups of vegetable 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.