From the San Jose Mercury News, who credit Modern Maturity Magazine, who then credit The Best American Recipes of 2000, who then credit Susan Goodman. Whew.
June 2009 - With some time on my hands, I did the prep work for this on Sunday and cooked it up Monday evening. The soup tastes great and has a beautiful red orange color. One optional step adds some work to improve the mouth feel, but the flavor is already there if you want to avoid the work.
Prep time: 20 minutes
Simmer time: 30 minutes
|A.||olive oil||2 tablespoons|
|red bell peppers||8 large||Remove stem, seeds, white stuff. Chop into big pieces.|
|carrots||3 large||Peel and chop into 0.25 inch bits.|
Add the chopped vegetables. Cover and cook about 5 minutes, until the vegetables are soft. Do not let them brown; stir from time to time.
|B.||chicken broth||4 cups|
|ripe banana||1||Peel and cut into 1 inch slices. You may substitute a ripe pear which makes the soup a bit sweeter.|
Bring to a light boil, then reduce heat and simmer for 30 minutes.
|cayenne pepper||0.25 teaspoon|
|plain yogurt||1 cup||Use a thin yogurt, not "Greek style".|
Add salt to taste and cayenne pepper.
Place the soup in bowls. Then put a dollop of yogurt in the center of each.