I’ve missed several of the recent Slow Soupers. But I’m back.

This week’s selection was chosen by jgk. It was originally published in December of 2001 in Gourmet. It has several interesting ingredients such as banana. Curry with apple is a classic combination but banana was different. The base is pretty much a standard potato so I knew it was going to be good.

We really enjoyed it. The apple and banana really added an interesting flavor to the soup. A lot of the flavor also depends upon your curry mix. I used Spice Island and it was good but a little heavy on the tumeric. I wish I had used my Malaysia curry mix which also has some cinnamon and star anise. I used a half-half mixture for the cream and it was rich.

I served it with a spring salad made of steamed asparagus and a poached egg. It was the first time that I made poached eggs without the little poached egg pan. I definitely need to practice. The whites did not stay together as well as they could on my first egg. I raised the temperature and my second one was better. Practice will make perfect. Smittenkitchen has a great write up on how to poach an egg. I also made some garlicy home made croutons. It was great.

One-of-Each Soup
Yield: Makes 4 to 6 servings
Active time: 15 min
Total time: 30 min

Ingredients
1 large boiling potato (1/2 lb), peeled and coarsely chopped (I use Yukon Gold)
1 medium onion, coarsely chopped
1 celery heart (inner pale stalks with leaves), coarsely chopped (1/2 cup)
1 large apple (preferably Granny Smith), peeled and coarsely chopped
1 firm-ripe banana, coarsely chopped
1 pint chicken broth (can substitute vegetable broth for a vegetarian version)
1 cup heavy cream (I use whole milk)
1 tablespoon unsalted butter
1 rounded teaspoon curry powder
1 teaspoon salt
1 tablespoon chopped fresh chives (I have used chives or cilantro or a mixture)

Preparation:
Simmer vegetables and fruits in broth in a 3-quart heavy saucepan, covered, until very tender, about 12 minutes. Stir in cream, butter, curry powder, and salt and heat just until hot (do not boil).

Purée soup in a blender until smooth (use caution when blending hot liquids). Thin soup with water if desired and serve sprinkled with chives.

Cooks’ note:
– Originally, this curried soup was served cold. Given the winter chill in the air, however, we tried it hot and discovered it to be even better.
· Soup can be made 2 days ahead and chilled, covered.

Ingredients for One of Each Soup

Asparagus Poached Egg Crouton Salad