One of Each Soup
This Sunday's soup recipe is a favorite of my friend, Jan, from Keep Your Feet in the Street.
I was skeptical about putting an apple and a banana in a soup with onion, celery, and a potato, but, as a loyal Slow Souper, I gave it a try! It is an interesting mix of flavors, and can be eaten warm or cold. The banana and curry really stand out, as the variety of flavors move across your palate. If you are adventurous, and like curry, give it a try.
Terry made a variation where she replaced the banana with a carrot. I think I might like that version better, as I love bananas in their pure form, but don't usually like them mixed with other things (except peanut butter!).
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)
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.