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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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 |
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 |
1 tablespoon unsalted butter |
1 rounded teaspoon curry powder |
1 teaspoon salt |
1 tablespoon chopped fresh chives |
Directions:
1. 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).
2. Purée soup in a blender until smooth (use caution when blending hot liquids). Thin soup with water if desired and serve sprinkled with chives.
3. Cooks' note: · Soup can be made 2 days ahead and chilled, covered.
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