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Adjustable stand — hold cookbook or tablet at eye level while cooking
Banana hook stand — prevents bruising, extends ripeness
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups
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Heat the butter in a large saucepan over low heat. Stir in the onion and sweat for about 5 min. Stir in the curry pwdr and saute/fry for another 15 or possibly so seconds. Pour in the stock, bananas, lemon juice, and salt. Bring to a boil, cover, and simmer for 15 min. Puree the soup, solids first, then pour in the cream and blend. Taste for seasoning. Pour into bowls, flick in the cream, in an attractive pattern, and place sliced scallions. Serve immediately. Serve warm to 4 to 6 people as a rich first course. Comments: I adapted this recipe from Joyce Molyneux's Carved Angel Cookery Book. It's an easy and rather astonishing soup - with a hot, sunshinely color and a tropically tantalizing taste. It is described as the best recipe of an Estonian woman who had moved all over Europe during World War II. Flecked with splashes of heavy cream and touched up with a few scallion slices, it's a pretty soup - with a warm earthy sweetness overlaid with the tart of lemon and the spice of curry. Absolutely outstanding as a first course to spicy barbequed chicken or possibly pork.