Spicy Cream Of Banana Soup Food

CUBAN SPICY BANANA SOUP

Steps:

• 1) Put all ingredients, except for the fluids, sugar and habanero, in a large pan on a medium fire and mix all well for 2 minutes. 2) Add the fluids (water, orange juice and cream) and cane sugar to the mixure and stirr well until boil. 3) Add the whole Habanero to the soup and let it cook for 45 minutes on a medium fire. 4) Turn down the heat and continue to cook on low fire for about 1 hour 4) Remove the habanero and take the soup of the heat. 5) Puree and filter until you have a thick creamy soup. Serve with toasted bread.

BANANA SOUP!

Steps:

• Combine all ingredients in a blender and process until very smooth. Chill in the fridge for about 1/2 hour. Serve in bowls and enjoy!

SPICY BANANA SOUP

Steps:

• Peel and dice onion.
• Clean and dice the chili pepper.
• Heat 1 Tbsp oil in a meium sauce pan and sauté onion and pepper until soft but don't brown.
• Add orange juice, zest, and 2 cups vegetable broth.
• Stir in the ketchup.
• Cover pot bring to boil, low heat to medium and cook for 5 minutes.
• Add two of the bananas to the soup and puree.
• In a dry frying pan roast the grated coconut, until lightly browned, then let cool slightly on a plate.
• Peel and slice the last banana, coat with the coconut by pressing the banana slices slightly and turning then pressing again.
• In a frying pan heat 1 tbsp oil, then fry the coated banana slices on both sides.
• To serve laddle the soup into bowls then float the fried banana slices on top, sprinkle any left over coconut on top. Can garnish with finely sliced chili pepper rings and fine herbs.
• Enjoy.

SPICY SOUP

Steps:

• Melt butter in a saucepan over medium heat; cook and stir celery and garlic until garlic is fragrant, about 5 minutes.
• Stir in flour to make a roux; cook for 1 minute.
• Stir in chicken broth, broccoli, cauliflower, peanut butter, salt, and red pepper flakes. Simmer for 15-20 minutes.
• Mix in green onions and heavy cream just before serving.

BANANA PEPPER SOUP

Steps:

• In a large skillet heat 2tsp olive oil, coarsely chop onion, and lightly saute them with garlic for about ten minutes.
• While sauteing: halve, clean and coarsely chop banana peppers.
• Add peppers and 1C chicken stock to pan, stir everything in and allow it to start to steam.
• Add to blender or food processor and puree with cream cheese and cream for several minutes, until smooth.
• Return to a deep pan, bring to near boil and thicken by SLOWLY adding cornstarch/water mixture until desired consistency is obtained. It should be just a touch thinner than chowder.
• Keep stirring.
• Use remaining chicken stock if you over-thicken it. Keep just below a boil for a few moments, stirring constantly.
• Add Parmesan- then salt and pepper to taste.
• Serve and Enjoy.

SPICY CREAM OF BANANA SOUP

Steps:

• Cut bananas into chunks and place in your blender. Add the chicken stock, milk, whipped cream cheese, spices, and seasonings to the blender and puree until smooth. Pour the pureed mixture into a saucepan and bring to a boil. Cook at low to medium heat for about 10 to 15 minutes, stirring occasionally. Serve hot. Optional: Serve topped with sour cream or yogurt. ALTERNATIVES 1. Add cooked winter squash to the banana broth mix and puree. 2. Add ½ cup leftover cooked rice to the pureed soup and reheat. 3. For a more robust soup sauté finely chopped carrots, onion and celery and add to the soup along with a can of pumpkin. Cook and puree as described above. Reheat, and season to taste with salt and pepper. Serve topped with yogurt or unsweetened coconut flakes

CREAM OF BANANA SOUP

Steps:

• Peel the bananas and cut them into pieces.
• Put the bananas and the chile through a food mill until pureed.
• Place the banana-chile puree, chicken stock, and water in a saucepan and cook for 10 minutes, stirring occasionally.
• Add the heavy cream, bring to a boil, and remove from the heat.
• Serve hot with the curlicues of red and yellow bell pepper for garnish.

BANANA CURRY SOUP

Steps:

• 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.

TANZANIAN CURRIED CHICKEN-BANANA SOUP

Steps:

• In a Dutch oven, brown the chicken pieces in the oil.
• Remove chicken, reserving, and add the onion and garlic to the pot.
• Sauté until soft, then stir in the powdered chile, the curry, and the black pepper and fry for 2 more minutes.
• Add the tomatoes, stock, chicken pieces, and coconut, bring to a boil, then reduce heat and simmer for 30 minutes.
• When the chicken is done, remove, let cool, then strip away the meat and cut it into bite-sized chunks, discarding the skin and bones.
• Add it back into the pot with the banana chunks.
• Simmer 10 minutes.
• When ready to serve, ladle into bowls.

SPICY ALBONDIGAS

Steps:

• Combine ground beef, egg, bread crumbs, rice, cumin, garlic powder, and salt in a large bowl. Mix well.
• Bring chicken broth to a boil over medium heat in a large kettle.
• Form the beef mixture into 1 inch meatballs, using about 1 1/2 tablespoons of meat for each. Turn the heat down under the chicken broth to a simmer and drop the meatballs into the broth. Simmer the meatballs in the broth for 20 minutes, until meatballs are cooked through.
• Stir in the carrots, onion, celery, canned diced tomatoes with green chiles, tomato sauce, canned chiles, cilantro, garlic powder, oregano, and cumin. Simmer the soup for 1 hour to cook the vegetables and blend the flavors.