This recipe was chosen by Jan (JGK of Keep Your Feet in the Street). We were all anticipating making this soup because it was so unusual to have vegetables and fruit as ingredients in the same soup. Usually it's one or the other. But, being good Slow Soupers, we rose to the challenge, and we were very pleasantly surprised!
The soup was very delicately flavored with curry. It had the sweetness from the banana, but I could not identify the banana taste. And it was SO easy!
I added chopped green onions and a little cilantro on top. Thank you, Jan, for sharing this with us!
I found this originally in Gourmet of Dec. 2001 and have been making it ever since.
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.
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 (Jan used whole milk, I used cream)
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)
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.
· Soup can be made 2 days ahead and chilled, covered.
I hope you all enjoy it.
All of the ingredients:
Fruit and veggies starting to simmer:
Ready to be served: