Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      teaspoons     olive oil
   2                    celery -- , finely chopped
   1      small         onion -- , finely chopped
   1      large         carrot -- , finely chopped
   2                    garlic -- , minced
   5      cups          chicken stock
   2                    green plantains -- peeled and diced
   6      tablespoons   chopped fresh cilantro
   1      teaspoon      ground cumin
   1                    bay leaf
                        Salt and freshly ground black pepper -- to taste

Preparation:

In a large saucepan, heat oil over medium heat. Add celery, onions, carrots, and garlic, and saut‚‚ for 3 to 4 minutes, or until softened. Pour in stock and bring to a boil. Add plantains, 4 tablespoons cilantro, cumin and bay leaf. Return to a boil. Reduce heat to low, cover and simmer gently for 40 to 50 minutes, or until the plantains are very tender. Discard the bay leaf. With a slotted spoon, scoop out 1 cup of solids and place them in a food processor or blender. Puree, add some of the cooking liquid, if needed, and return to the soup. Re-heat, if necessary, and season with salt and pepper. Garnish with the remaining 2 tablespoons cilantro.