CARIBBEAN BANANA SOUP

Lately, I was invited to take part in a "Soup Swap" event organized by the sweet Rai at "Ugly Fruit". After having been inspired by an American blog (see link) dedicated to soup swapping, Rachel decided to do the same here in Geneva...

After a lot of brainstorming, I decided to contribute with a "Banana Soup", because the association of sweet and savory flavors always attracts me.

The final result literally blew me off my feet! This "Caribbean Banana Soup" was/is absolutely gorgeous and exquisite (I say that not just because I made it, but because it is truly mind-blowing ...)!!!

With this soup, you can taste the delicate aromas of the bananas, of the Basmati rice, of the kaffir lime leaves and of the spices. Nothing is overwhelming and the flavors are harmoniously blended together in order to give the most wonderful and rafined soup I have ever tasted! This "Caribbean Banana Soup" is smooth like velvet, sweet like honey and ever so slightly salty. The coconut cream and yogurt add a silky and unctuous texture as well as a thickish body that reminds me of veloutés. To savor this soup is a unique experience for the body, soul and tastebuds. It's generous taste will take you to that colorful place called the Caribbean, and believe me, you will not want to go back to the real world!

This recipe was adapted from the Swiss magazine “Cuisine De Saison” (12 December 2003).

~ Petite Anse, Martinique, Caribbean. ~

Makes soup for 2 people.

Ingredients:
1 Shallot, chopped
1 Banana (200g), peeled and sliced
1 Tbs Fresh ginger, grated
1 Tbs Unsalted butter
50g Basmati rice
2 Kaffir lime leaves, bruised
1/2 - 1/3 Tsp Curry powder
1/2 - 1/3 Tsp Curcuma powder
1/2 - 1/3 Tsp Cinnamon powder
6 dl Water (+ more)
2 Cubes chicken stock
2 Tbs Coconut cream powder
180g Plain yogurt
Salt, to taste

~ The simmering soup. ~

Method:
1. Heat a soup pan over medium heat.
2. Add the butter and shallot. Cook until translucid.
3. Add the banana, ginger, rice and spices.
4. Stir-fry for 1 minute.
5. Pour the water into the pan.
6. Add the cubes of chicken stock and the kaffir lime leaves.
7. Bring to a boil and let simmer for about 20 minutes, covered.
8. Remove the lime leaves.
9. Add the coconut milk powder.
10. Puree the soup in a blender.
11. Pour the soup back into the pan and incorporate the yogurt.
12. Salt to taste and serve.

Remarks:
Add a little water if you find that the soup is too thick.
Don’t reheat the soup once the yogurt has been incorporated, otherwise you will have a bad surprise (curdled yogurt).

Serving suggestions:
Eat this soup as a starter or for lunch with a slice of cornbread (see recipe). It can be served either warm or cold.

(Martinique -Pic by Jean Saint Martin www.trekearth.com)