I admit it does sound strange. I have tried to describe it to many in the past, getting an equal amount of blank stares or ridiculing laughs; hence I am convinced nobody has ever tried it after hearing me out. So one more time and then I will never mention it again.
It’s banana soup!
As I look at these three guys, getting sadder and browner by the day, I realise that the opportunity has arrived. They’ve just been lying there, probably wondering why they are always the last ones to be chosen as a snack. Even at breakfast time they have occasionally lost out to biscuits, despite the yoghurt rooting for them.
Years ago I bought this cookbook “Best-kept Secrets of the Women’s Institute – Soups” and I have used it over and over again because it’s simply brilliant. The best thing about this book is that you can search on ingredient, which is what happened the day I discovered banana soup. With some bananas displaying almost no more patches of yellow, I checked the directory on the off chance there was such a thing as banana soup. Lo and behold! I discovered Curried Banana Soup and have made it many times since. It’s sweet and also works well cold although I prefer it warm.
Here’s the recipe (from above mentioned book), in case you are intrigued…
CURRIED BANANA SOUP
Recipe serves 6
Prep time 15 mins + 20 mins cooking time
Freezing not recommended
Ingredients (I don’t normally follow quantities that strictly but with this soup it does work better if you do):
25 g (1 oz) butter
115 g (4 oz) onion, finely chopped
5 ml (1 teaspoon) good quality curry powder or paste
850 ml (1½ pints) chicken stock
350 g (12 oz) ripe bananas, chopped
30 ml (2 tablespoons) lemon juice
salt and pepper
150 ml carton of single cream, to serve
Melt butter in a roomy pan and sweat onion, covered. Shake pan occasionally over moderate heat for about 5 mins. Do not let onion brown. Sprinkle curry powder or paste over the onion and cook for about a minute, while stirring. Add stock, bananas, lemon juice and salt to taste. Bring to boil and then reduce heat to simmer. Leave cook for about 15 mins. Remove from heat and puree till smooth.
Stir in cream, reheat gently without boiling and season to taste. Serve at once.