Plantain Soup - cooking recipe

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 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

Preparation

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 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.