Plantain Soup

Photo: flickr user norwichnuts

Ingredients

2 teaspoons Olive oil

2 Celery,, finely chopped

1 small Onion,, finely chopped

1 lrg Carrot,, finely chopped

2 Garlic,, minced

5 cups Chicken stock

2 Green plantains, peeled and diced

6 tablespoons Chopped fresh cilantro

1 teaspoon Ground cumin

1 Bay leaf

Salt and freshly ground black pepper, to taste

Preparation

In a large saucepan, heat oil over medium heat. Add celery, onions, carrots, and garlic, and sautee for 3 to 4 minutes, or until softened. Pour in stock and bring to a boil. Add plantains, 4 tablespoons cilantro, cumin and bay leaf. Return to a boil. Reduce heat to low, cover and simmer gently for 40 to 50 minutes, or until the plantains are very tender. Discard the bay leaf. With a slotted spoon, scoop out 1 cup of solids and place them in a food processor or blender. Puree, add some of the cooking liquid, if nee

NOTES : A stick-to-your ribs soup for a rainy day. Most Caribbean cooks puree all the ingredients after simmering, but I find that leaving some of the plantains in chunks gives the dish more character.

Serves 4