Preparation / Directions:
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.
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