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Cream Of Banana Soup

Cream Of Banana Soup is a soups recipe made with Bananas, Scotch Bonnet Chile, Chicken Stock, and Water. About 35 min from start to finish for 4. Keep it handy for the next time you cook it.

Ingredients

• 4
• 1 tsp
• 1 cup
• 2 cup
• 1 cup

Method (preview)

1. 1

   Peel the bananas and cut them into pieces.

2. 2

   Put the bananas and the chile through a food mill until pureed.

3. 3

   Place the banana-chile puree, chicken stock, and water in a saucepan and cook for 10 minutes, stirring occasionally.

4. 4

   Add the heavy cream; bring to a boil and remove from the heat.

5. 5

   Serve hot with curlicue of red and yellow bell pepper for garnish.

6. 6

   BANANAS FOSTER TART 1 Pillsbury Refirgerated Pie Crust (from 15-ounce package)

7. 7

   2 medium bananas, cut into 1/4-inch thick slices 4 1/2 teaspoons light rum

8. 8

   Haagen-Dazs Vanilla Ice Cream if desired

9. 9

   Heat oven to 450 degrees.

10. 10

    Bake a 450 degrees for 9-11 minutes or until light golden brown.

11. 11

    Cool 5 minutes.

12. 12

    In small bowl, combine bananas and run: toss to coat.

13. 13

    Sprinkle orange peel evenly in bottom of baked crust.

14. 14

    Arrange bananas in single layer over peel; sprinkle with pecans.

15. 15

    In heavy medium saucepan, combine brown sugar, whipping cream and butter; cook and stir over medium-high heat for 2-3 minutes or until misture comes to a boil.

16. 16

    Cook an additional 2-4 minutes or until mixture is thickened and deep golden brown, stirring constantly.

17. 17

    Remove saucepan from heat; stir in vanilla.

18. 18

    Spoon warm filling over bananas and pecans.

19. 19

    Cool 30 minutes.

20. 20

    Serve warm or cook with ice cream.

21. 21

    Store in refrigerator.

22. 22

    Recipe is from Pillsbury's 50th Annivarsary Bake-Off and sent in by Betty Copeland