Cold Curry Soup

A recipe diversion from reading and writing- Perfect for a summer weekend.

Yummy soup I had the nerve to serve to two of my best foodie friends, Ivy and Barbara. I'd enjoyed it at another terrific cook's Annapolis Book Group luncheon for Glory Be this summer. 

So I knew I couldn't miss.

AND then I discover it's featured on my NJ writer friend Lee Hilton's food blog, right here:
http://spoonandink.blogspot.com/2011/02/book-group-soup.html

 (That's Lee, all done up in her chef outfit, from her blog photo.)

This is what my soup looked like. 

The flamingo is an extra added attraction, courtesy of a Birthday Girl.

FYI. My friend Ivy and I have known each other since before we were born.
Our grandparents were friends. Her mama and my daddy grew up down the street from each other.
Have we always enjoyed sharing and talking about delicious food?

My friend Barbara in my Chatham kitchen one winter eve.
We've spent many an evening cooking and talking here.

Aren't friends the best? And isn't sharing a meal something to be savored and remembered?

Here's the recipe.
(At her Book Group lunch, my friend Nancy served it as a first course, in demitasse cups. Perfect!)

For more tips, click on over to the Kitchen Goddess's website.

One-of-Each Soup

(adapted from Gourmet magazine, December 2001. Nancy got it from her aunt, who wasn't so precise with the measurements and it tasted just fine!)

1 large boiling potato (½  lb), peeled and coarsely chopped

1 medium onion, coarsely chopped

1 celery stalk, coarsely chopped (½ c)

1 large apple, peeled and coarsely chopped

1 firm-ripe banana, coarsely chopped

1 pt chicken broth

1 c cream

1 rounded tsp curry powder, additional curry may be added, as to taste

1 tsp salt, pepper to taste

Chopped fresh chives for garnish

Simmer vegetables and fruits in broth in a 3-quart heavy saucepan, covered, until very tender. Stir in cream, curry powder, and salt/ pepper and heat just until hot (do not boil). Refrigerate.

Purée soup in a blender until smooth. Serve sprinkled with chives. Makes 4 to 6 main course servings.