Slow Soupers ~One of Each

Another Sunday, another Slow Souper recipe. This recipe is one of Jan's favorites. I have to admit that when she first posted it, I was a bit of a sceptic. A soup with a potato, an apple, and a banana?? You must be kidding. In the spirit of St Patrick's day and friendship... I made it anyway.
What a surprise! The curry adds a wonderful flavor ~as well as a pretty green color.


Curry Soup
(One of a Kind)

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)
Preparation:
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.
Cooks' note:·Soup can be made 2 days ahead and chilled, covered.
I used cilantro- since I am a cilantro fiend- and milk rather than cream. I added just a pinch of red pepper flakes for a kick.
This soup is wonderful. You don't taste the apple or banana, rather a slightly sweet and savory cream. The leftovers will be used as a curry sauce latter in the week.

Y'all enjoy!
Sandi