2 green plantains (peeled and diced)
1 yellow semi-ripe plantain
½ carrot (finely chopped)
5 ½ cups chicken stock
3 Tbsp extra-virgin olive oil
1 medium onion (finely chopped)
1 celery rib (finely chopped)
2 garlic cloves (minced)
1 bay leaf
¼ cup finely chopped cilantro leaves
1 tbsp parsley
1 tsp ground cumin
Salt & freshly ground black pepper (to taste)
In a large saucepan, heat olive oil. Add onion, garlic, celery, and carrot and sauté on medium heat until soft and tender (not brown), for about 4 to 5 minutes. Add the chicken stock and bring to a boil. Add plantains, cumin, bay leaf, cilantro, salt and pepper. Bring to a boil again, reduce to medium heat and let it simmer for about 45 to 55 minutes, or until plantains are very soft and tender.
Discard bay leaf and pour soup into a blender. Puree in the blender (if it is too thick, add more stock), and bring it back to the pot to reheat before serving. Taste it to check seasoning and add more salt and pepper if desired.
Serve in soup bowls. You can add lemon or lime wedges on the side, for squeezing over the soup.