Plantain Soup

Name: Plantain Soup
Ingredients: 2 teaspoons extra-virgin olive oil; 1 small onion, peeled and finely chopped; 1 carrot, peeled and finely chopped; 2 ribs celery, finely chopped; 2 cloves garlic, peeled and minced; 5 cups chicken broth, homemade or low-sodium canned; 2 green plantains, peeled and diced; 1 bay leaf; 1 teaspoon ground cumin, plus more to taste; 1 teaspoon salt, plus more to taste; Freshly ground pepper to taste; 1/4 cup chopped cilantro leaves

12 ingredients

12 steps

Ingredients

2 teaspoons extra-virgin olive oil
1 small onion, peeled and finely chopped
1 carrot, peeled and finely chopped
2 ribs celery, finely chopped
2 cloves garlic, peeled and minced
5 cups chicken broth, homemade or low-sodium canned
2 green plantains, peeled and diced
1 bay leaf
1 teaspoon ground cumin, plus more to taste
1 teaspoon salt, plus more to taste
Freshly ground pepper to taste
1/4 cup chopped cilantro leaves

Directions

1

Heat the olive oil in a large heavy saucepan over medium heat.
2

Add the onion, carrot, celery and garlic and cook until soft but not brown, about 3 to 4 minutes.
3

Add the chicken broth and bring to a boil.
4

Add the plantains, bay leaf, cumin, the salt and pepper.
5

Return the soup to a boil.
6

Reduce the heat and simmer gently, uncovered, until the plantains are very tender, about 40 minutes.
7

Remove and discard the bay leaf.
8

Place half of the soup in a blender or food processor and puree until smooth.
9

Stir the puree into the remaining soup.
10

Just before serving, reheat the soup.
11

Add additional salt or cumin if desired.
12

Divide among 4 bowls, garnish with the cilantro and serve immediately.