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1
In a large skillet (deep) or in a dutch oven, melt butter over medium heat, and saute onions, celery, garlic, and jalapenos for at least 20 minutes, stirring occasionally, until softened, golden, and caramelized.
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2
Add plantains, and cook for 10 minutes, stirring VERY often; Cook until plaintains are slightly softened and golden in color.
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3
Add water, increase heat to medium high and bring to a simmer.
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4
Simmer ever so gently for 8 to 10 minutes until plantains are very tender.
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5
Add cream and bring mixture to a boil.
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6
Remove pan from heat immediately after it comes to a boil, and season with salt and pepper.
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7
Set aside to cool for 10 minutes.
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8
Transfer mixture to a food processor or even a blender and puree until smooth.
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9
(you may have to do this in batches).
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10
If you feel that it is too thick, you may add an additional 1/2 cup of water to get your desired consistancy.
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11
Strain soup and discard any solids.
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12
Return soup to the pan, place over medium-low heat and cook, stirring very often, until it is heated through (just warm).
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13
Serve right away; do not save.
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14
Garnish soup with queso fresco and plantain chips.
