Cream of Banana Soup
Ingredients
- 4 overripe bananas
- 1 teaspoon minced scotch bonnet-type chile
- 1 cup chicken stock
- 2 cup water
- 1 cup heavy cream
- curlicues of red and yellow bell pepper for garnish
Instructions
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.