Recipe: Chilled Banana Soup and Chilled Banana and Coconut Soup - Recipes for Terri

CHILLED BANANA SOUP

2 tablespoons butter
1 large onion finely chopped
2 cups chicken stock
3/4 cup shredded unsweetened coconut
2 ripe bananas in 1-inch pieces
3 1/2 cups milk
6 small sprigs mint

Melt the butter in a 4-quart soup pot. Add the chopped onion and cover with a piece of wax paper, and steam on low heat until the onion is transparent.

Remove the wax paper. Add the stock and coconut and bring to a boil.

Place the banana pieces in a blender and puree them, gradually pouring in the soup mixture. Blend until smooth.

Return the mixture to the pot and stir in the milk. Lower heat and simmer for 5 minutes. Chill and serve cold.

Garnish each serving with a small mint sprig.

Serving Size: 6
Source: unknown

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CHILLED BANANA AND COCONUT SOUP

"A unique dessert soup with a tropical flavor. I serve with pound cake or with a chocolate tart."

2 pounds bananas, peeled and diced
1 lemon, juiced
1/2 cup pineapple juice
1 cup plain yogurt
1 cup vanilla ice cream
1/4 cup dark rum
2 cups canned coconut milk
1/4 cup sliced almonds, toasted

In a large bowl, combine the bananas, lemon juice, pineapple juice, yogurt, ice cream, rum and coconut milk. Ladle into a blender in batches if necessary, and blend until smooth. Refrigerate until chilled.

Divide the cold soup among chilled serving bowls, and sprinkle sliced almonds over the top for garnish.

Yields: 5 servings
Adapted from source: GOODHOOD