SUGAR MILL CURRIED BANANA SOUP

SUGAR MILL CURRIED BANANA SOUP

Friend Gilla requested this recipe. My mother, bless her heart, knowing my passion for cooking, would often clip and send me recipes. This one is a favorite. No one can ever guess the secret ingredient: bananas. Recipe serves six. 

2 tablespoons butter

1 onion, chopped

1 clove garlic, minced

2 teaspoons curry powder

1/4 cup raw rice

5 cups rich chicken broth

1 1/2 cups half and half

1/2 cup heavy cream

2 bananas, peeled and cut into chunks

Salt and pepper to taste

2 tablespoons lemon juice

For garnish, use either thinly sliced fried bananas or toasted shredded coconut.

Heat butter in a large heavy pan. Saute the onion and garlic until the onion is limp. Add curry powder and stir it with vegetables for 2 to 3 minutes over low heat. Add the rice, and stir to coat with butter. Pour in chicken broth, bring mixture to boil, reduce heat and cover pan. Cook the rice until it is very tender, about 25 minutes.

Put the mixture into a blender. Add half and half, heavy cream and bananas and whirl until soup is smooth. Season with salt pepper and lemon juice. Serve chilled or hot, garnished with banana chips or coconut.

Sep 16, 2010

2 thoughts on “SUGAR MILL CURRIED BANANA SOUP”

  1. I believe this recipe is probably from the Sugar Mill restaurant at the Sugar Mill Hotel on Tortola, BVI. It was owned by a pair of food writers, Jeff and Jinx Morgan, and their cuisine was formidable.

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s