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Epicurious
Gourmet

One-of-Each Soup

By The Gourmet Test Kitchen

4.0

(31)

Two bowls of pureed potato apple and banana soup topped with chopped chives.
Photo by Chelsea Kyle, Food Styling by Kate Buckens

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.

Recipe information

  • Total Time

    30 min

  • Yield

    4–6 servings

Ingredients

1 large boiling potato (1/2 lb), peeled and coarsely chopped
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
1 cup heavy cream
1 tablespoon unsalted butter
1 rounded teaspoon curry powder
1 teaspoon salt
1 tablespoon chopped fresh chives

Preparation

  1. Step 1

    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).

    Step 2

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

    Do Ahead: Soup can be made 2 days ahead and chilled, covered.

    Head this way for more of our best soup recipes →

TagsSoupSoup/StewPotatoRoot VegetableVegetableMainStarterLunchDinnerGluten FreeNut FreeQuickEasyOne-Pot MealsWeeknight Meals30 Minutes or LessMake AheadSimmerBlenderGourmet

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