Soups are a decidedly foreign category of recipes to me. While occasionally I still get the urge for bar broth or tomato soup, it's much worse with cooking. However, there is one soup that comes back to me every few years, usually in winter.
I think my father found the original recipe back in the 1990s. Maybe it was in one of the cookbooks published as monthly magazines (the paper version of the A Question of Taste Before the internet)? I remember that it was a rarity prepared for holidays and special occasions.
I thought I would harness the following to recreate the recipe ChatGPT, especially since I've had good experiences with developing recipes this way before. To save time, I gave up cooking the broth for the base and took the shortcut with broth concentrate in a jar.
What can you expect from this soup? Certainly an oriental flair (curry), light sweetness, satiety and maybe even some light health benefits thanks to a lot of onions....
Portions: 5-6 - Time: ~35-40 min - Level: easy
Target density: thick cream
Ingredients
Bouillon (from concentrate)
- Water – 1.2 liters
- Broth concentrate vegetable or poultry - quantity per 1,5 l by label (i.e. ~1,25× recommended power)
- Bay leaf - 2 pcs.
- Allspice - 3 pcs.
- Grain pepper - 5 grains (or ¼ teaspoon coarsely ground)
Soup
- Bananas – 6 pcs. Ripe, but firm (total approx. 750-800 g after peeling)
Divide: 3 pcs for braising + 3 pcs for final short cooking. - Onions – 3 pcs. (approx. 450 g), sliced into feathers
- Oil – 2 tablespoons (approx. 25 ml)
- Curry powder – 2-3 teaspoons (6-9 g), to taste
- Wheat flour – 1 heaping tablespoon (10-12 g)
Gluten-free option: instead of flour, 1 small potato ~120 g, cut and cooked in the soup before blending. - Cream 30-36% – 150-250 ml (by taste)
- Lemon or lime juice – 1-2 tablespoons (15-30 ml), to taste
- Salt, pepper - to taste
To serve
- Pistachios unsalted, coarsely chopped -. 40-60 g
- Additional cream for decoration (optional)
Recipe
- Bouillon - flavoring
Pour into the pot 1,2 l Water, add bay leaf, allspice and pepper. Bring to a boil, reduce the heat and cook 10 min, so that the spices give off their flavor. Add bouillon concentrate (for 1.5 l). Don't add salt for now. - Frying pan base
In a wide frying pan, heat the 2 tablespoons of oil. Upload onions + a pinch of salt and fry over medium heat 8-10 min, until they soften. Add 3 bananas sliced; stew 3-4 min, stirring. - roux and mortar
Sprinkle the contents of the pan with flour and fry 30-45 s. Pour 1-2 ladles Hot broth and mix thoroughly until smooth. - Blending and blending
Remove the bay leaves and allspice. Transfer the contents of the pan to the pot with the broth. Add curry. Boil gently 3-4 min. Blend The soup to a smooth cream. - Bananas „al dente”
Add the remaining 3 bananas Sliced in half slices/dice 1-1,5 cm. Cook very gently 2-3 min, just so they warm up and soften slightly (they can't fall apart). - Cream and balance
Remove the soup from the heat. Temper the cream (mix it with 2-3 tablespoons of hot soup), then pour it into the pot. Season with lemon/lime juice, pepper i with salt (if needed).
If you want a thinner consistency, add a little hot water/bouillon - aim for a thick, but pouring cream. Ultimately, you will get about 2.0-2.2 liters of soup. - Application.
Pour into plates, make „es-flores” of cream, sprinkle with crumbled pistachios.
Tips and proportions
- Baseline proportion: ~200 ml of broth for 1 banana (for thick cream). E.g. 4 bananas → 0.8 l; 8 bananas → 1.6 l.
- Curry: start with 2 teaspoons, after blending try and possibly increase to 3.
- Salt: To avoid „overshooting.”, salt always at the end, after the cream.
- Storage: The cream itself (without the final banana pieces) holds up 2-3 days In the refrigerator. If you plan to reheat, add fresh banana slices only when reheating.