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.
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.
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!