Caribbean Curried Banana Soup
This velvety soup has a variety of unlikely components that combine to make a complex and satisfying flavor.
SERVES 4
Put the chicken broth in a soup pot.
Peel the banana and potato, chop them, and put them in the soup pot. Core the apple, chop it and add it to the soup pot. Chop the celery heart and onion and add them to the soup pot.
Bring the soup to a boil and then lower the heat and simmer for 10 to 15 minutes. Add the cream, rum, curry powder, and salt.
Put the hot soup in a blender and purée.
Serve the soup hot garnished with banana chips and chives.
Chill It. . . . . . . . . . . . . . . . . . . . . . . . . . . .
This soup is very good served chilled too. Let it cool to room temperature and refrigerate it. After it is chilled, whisk in a little extra cream and pour it into tea cups. Sprinkle chives on top and serve.
