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
Serves 6
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. | |
shallots | 2 | Chopped. | |
garlic | 2 cloves | Chopped. | |
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. |
C. | salt | 1 teaspoon | |
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.
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