Cream of Banana Soup

Jamaica. Peel the bananas and cut them into pieces. Put the bananas and the chile through a food mill until pureed. Place the banana-chile puree, chicken stock, and water in a saucepan and cook for 10 minutes, stirring occasionally. Add the heavy cream, bring to a boil, and remove from the heat. Serve hot with the curlicues of red and yellow bell pepper for garnish. Serves 4.