Plantain Soup

I found this recipe on the FoodNetwork website by Ingrid Hoffman.  I have experimented with yellow and green plantains, and both turn out fine.  I haven't tried with super-ripe plantains because it would probably be too sweet and have an unpleasant consistency.  If you don't have chicken stock around, then just using water works...but chicken stock will be a little more savory.

I add one or two extra plantains because my family enjoys it thick, almost like a hearty potato soup.  Especially for someone who doesn't get to eat wheat or dairy, making it thicker makes for a more satisfying lunch or dinner entree.

Here's the link to the original recipe.

1. 2 TBSP olive oil, or cook 3-4 strips of bacon in a large pot until crispy, then set aside bacon.
2. In same pot, saute finely chopped 1 medium onion, 2 carrots, 2 celery ribs, and 2 garlic cloves with several shakes of salt and Goya Adobo seasoning.
3. Add about 4 cans of chicken stock, 14.5 oz each, or water or a mix of both.  More for thin soup and less for thick soup.
4. Add 3-4 thinly sliced plantains, green or yellow, but not too ripe.
5. Add two bay leaves and 1/2 to 1 tsp of cumin and bring to a boil.
6. Reduce heat to low and simmer for 1 hour, until plantain is fork tender.
7. When ready, allow to cool then blend, leaving some chunks of plantain.
8. Serve with chopped cilantro and a wedge of lime.