Sunday Slow soupers # 17: One of each Soup (Candi's Corner: Wanderlust and Passions)

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This week's soup recipe was provided by Jan.

It is called one of each, and it uses one of each ingredient mixing some fruits with vegetables and curry powder. I was anxious to try this recipe, and a bit skeptical as what it would taste like. Bill also raised an eyebrow when I told him what I was making. We were both pleasantly surprised,however. This is a wonderful recipe for a very tasty soup. So easy and quick to make.

This what Jan says about her soup:

I found this originally in Gourmet of Dec. 2001 and have been making it ever since.

yield: Makes 4 to 6 servings

active time: 15 min

total time: 30 min

Originally, this curried soup was served cold. Given the winter chill in the air, however, we tried it hot and discovered it to be even better.

Ingredients
1 large boiling potato (1/2 lb), peeled and coarsely chopped (I use Yukon Gold)
1 medium onion, coarsely chopped
1 celery heart (inner pale stalks with leaves), coarsely chopped (1/2 cup)
1 large apple (preferably Granny Smith), peeled and coarsely chopped
1 firm-ripe banana, coarsely chopped
1 pint chicken broth
1 cup heavy cream (I use whole milk)
1 tablespoon unsalted butter
1 rounded teaspoon curry powder
1 teaspoon salt
1 tablespoon chopped fresh chives (I have used chives or cilantro or a mixture)

Preparation:
Simmer vegetables and fruits in broth in a 3-quart heavy saucepan, covered, until very tender, about 12 minutes. Stir in cream, butter, curry powder, and salt and heat just until hot (do not boil).

Purée soup in a blender until smooth (use caution when blending hot liquids). Thin soup with water if desired and serve sprinkled with chives.

Cooks' note:
· Soup can be made 2 days ahead and chilled, covered.

The only thing I changed was using a vegetable broth in place of the chicken broth(Lent).
A great soup! Thanks Jan.