Cream of Banana Soup

Ingredients

• 4 overripe bananas
• 1 teaspoon minced Scotch bonnet-type chile
• 1 cup chicken stock
• 2 cups water
• 1 cup heavy cream
• curlicues of red and yellow bell pepper for garnish

Directions

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

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