Active Time

　　15 min

　　Total Time

　　30 min

　　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.

　　

Ingredients

4–6 servings

　　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

　　

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.

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