Ingredients: Olive oil for sauteing 1 cup celery diced 1 cup onion, finely chopped 1 cup carrots, shredded 3 cloves garlic, minced 5 cups chicken stock 2 green plantains, peeled, and sliced in one-inch pieces 1/2 cup cilantro chopped 1 tablespoon ground cumin 1 teaspoon Bijol powder 1 bay leaf Salt and pepper to taste Directions:1. In a large saucepan or stockpot, saute celery, onion, carrots, and garlic in olive oil until onions are soft and translucent. Pour in stock and bring to a boil. Add plantains, cilantro, cumin, Bijol powder, and bay leaf. Bring to a boil. Reduce heat to low, cover and simmer for about one hour, or until the plantains are tender. 2. Remove and discard bay leaf. With a slotted spoon, remove one cup of the vegetables from the soup and puree in a food processor or blender. Add puree back to soup and continue cooking on low heat for five additional minutes. Season with salt and pepper. Taste it. Re-season as necessary. Garnish with sprigs of cilantro. |