Banana Curry Soup

Name: Banana Curry Soup
Yield: Serves 6
Cuisine: Estonia
Ingredients: salt; 150 ml/¼ pint single cream; 25 g/1 oz butter; 1 small onion, chopped; 350 g/12 oz ripe, unblemished bananas, peeled and chopped; 2 tablespoons lemon juice; ½ teaspoon curry powder; 900 ml/1½ pints chicken stock

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Carved Angel Cookery Book

By Joyce Molyneux

Published 1990

About

This recipe came from an Estonian woman who used to work with us at the Hole in the Wall in Bath. She had moved all over Europe during the war, finally ending up in Bath. This always seemed such a strange combination for an Eastern European to come up with. But she was a very good cook, and this was one of her best recipes.

Ingredients

25 g/1 oz butter
1 small onion, chopped
½

Europe
Estonia
Soup
Gluten-free

Method

Melt the butter in a pan and sweat the onion for 5 minutes. Stir in the curry powder and cook for a further 30 seconds or so. Add the stock, bananas, lemon juice, and salt to taste. Bring to the boil, cover and simmer gently for 15 minutes. Process the soup in a processor or blender and stir in the cream. Taste and adjust seasonings, then return the soup to the pan and reheat to serve.