Another recipe from Lindsay Bareham’s ” A Celebration of Soup”.
Melt the butter in a pan and sweat the onion for 5 minutes. Stir in the curry powder and cook for a further 30 seconds.
Add the stock, bananas, lemon juice and salt to taste. Bring to the boil then cover and simmer gently for 15 minutes.
Process the soup in a blender then stir in the cream.
Check the seasoning then return the soup to the pan and reheat to serve.