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Banana vichyssoise
A unique and luxurious breakfast or brunch dish. Roasting the bananas brings out
their sweetness, or use blackened bananas with which you intended to make banana
bread

Ingredients
3 medium bananas
1 cup peeled and diced apple, see Note
1 cup diced Yukon gold potato
1/2 cup diced Vidalia onion
1/2 cup sliced celery, include fresh leaves
2 1/2 cups
Vegetable consomme
1 teaspoon Extra fine salt
1 tablespoon butter, at room temperature
3/4 teaspoon curry
1/2 teaspoon cumin
1 cup heavy cream

Method
Heat oven to 300 degrees Fahrenheit. Place the bananas on a baking sheet and roast
until the skins have blackened, 20 to 25 minutes. Remove from the oven and move the
bananas to a plate or platter to cool

Simmer (bring to the boil, reduce to a simmer) the diced potato, onion, apple, and
celery in consommé in a large saucepan until fork tender, 15 to 20 minutes. Blitz with
an immersion blender (or in batches in a food processor or blender) then peel and add
the bananas, salt, butter, curry and cumin and blitz until smooth. Pour through a
sieve, stir in the cream, cover and refrigerate

Chill 8 hours or up to 48, the longer the better for the most complexity

Note
I employ Honeycrisp when available and pristine, but any sweeter apple will help bring
out the sweetness of the banana, just make sure it is beautiful