Directions:
Heat oil in large saucepan over medium heat. Add onions, carrots, celery and garlic. Cook, uncovered, for 3-4 minutes, or until onions are soft but not brown.

Add 4 cups of chicken stock/broth and bring to boil over high heat.

Add plantains, most of the cilantro (reserve a few tablespoons for garnish), cumin, and bay leaf. Season with salt and pepper. Return to boil.

Reduce heat to medium-low and simmer, uncovered for 40-50 minutes or until plantains very tender. Remove and discard bay leaf. Transfer half the soup to blender; puree until smooth.

Return to the pan. If soup is too thick, add a little more stock/broth. Season with more salt/cumin if desired.

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• plantain soup recipe
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Directions:
In one cup of the chicken stock, simmer the scallions, cilantro, and cumin for 5 minutes. Set it aside until it is cool, then process in a blender or food processor until you have a smooth, green-colored puree to be added to the final soup.

In the remaining 1 ¼ quarts of chicken stock, simmer the quartered, skinned chicken breasts. Skim off the scum that results and discard. The chicken will take about 1 hour to cook.

As the chicken is simmering, add the cut up, peeled yucca, and the cut up potatoes. Continue to skim off the scum after the yucca and potatoes are added.

30 minutes prior to the end of cooking, add the cut up plaintains.

10 minutes before completion of the cooking phase, add the processed scallions-cilantro-cumin mixture and the juice from the 2 lemons.

Combine the flour and the butter for the roux and microwave for 30 seconds. The result should be a yellowish sludge.

Add the roux to the soup and stir to blend well.

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• recipe for Colombian sancocho de gallina

Directions:
Heat stock in a medium saucepan and add leeks and potatoes. Bring to a boil, then reduce heat and simmer until tender, about 20 minutes. Puree in blender, then return to the saucepan and stir in the heavy cream. Puree avocado in blender. If serving hot, stir in the avocado just as you’re ready to serve, as heat embitters the avocado. If serving cold, allow the stock to cool, then stir
in avocado puree and refrigerate. Serve both with minced chives or cilantro.

Incredibly rich and delicate as a first couse–either hot or cold–ideally
before a fish course. Serve to 6 people.

Directions:
Fill a large pot with water (12-16 cups). Cook the oxtail and green onion at a low boil for about an hour or until the meat is nearly cooked.

Add plantain and cook at a low boil for 25 minutes. Add the yuca, garlic, salt, pepper, and cumin. Simmer for 10 minutes. Add corn on the cob and a heaping spoonful of chopped cilantro. Simmer for 15 more minutes. Serve with a side of white rice. Top each bowl of soup with a pinch of cilantro.
If you don’t like some of the vegetables or can’t find them, you can just leave them out (I don’t usually add the pumpkin). You can also add a diced zucchini when you add the corn. If you don’t use cilantro regularly, be careful-it can be overpowering if you use too much. I usually don’t add cilantro while it is cooking but put a bowl of chopped cilantro on the table, so that everyone can have as much (or as little) as they want.

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