Keep your Feet in the Street

My turn.
I wanted to find something unique. Since I don't often cook with a recipe I posted this one.

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.

Actually, we didn't have the chance to eat it yet because we had a big, covered-dish, community meeting here last night. So, we feasted on greens, lovely salads and yummy desserts (you never know what you're going to get--sometimes it's all pasta and sometimes lots of salad, but that's another story).
Good thing--I have dinner ready for tonight!