Ingredients:
1 ounce butter
1 small onions, chopped
1/2 teaspoon curry powder
1 1/2 pints low-fat chicken broth
12 ounces ripe, unblemished bananas
2 tablespoons lemon juice
salt
5 fluid ounces cream
Directions:
Peel and chop the bananas.
Melt the butter in a pan and sweat the onion for 5 minutes.
stir in the curry powder and cook for about 30 seconds.
Add the stock, bananas, lemon juice and salt to taste.
Bring to the boil.
Cover and simmer gently for 15 minutes.
Process the soup in a blender and stir in the cream.
Check seasonings and return to the pan.
Reheat to serve.
Servings: 2
Time preparation: 20 min.
Time total: 40 min.