Cream of Banana Soup

Peel the bananas and cut them into pieces. Put the bananas and the chile through a food mill until pureed. Place the banana-chile puree, chicken stock, and water in a saucepan and cook for 10 minutes, stirring occasionally.

Add the heavy cream, bring to a boil, and remove from the heat. Serve hot with curlicues of red and yellow bell pepper for garnish.

Recipe Source: Lon Hall, "Bananas are all around if you live in the Caribbean. It is no surprise, therefore, that Caribbean cooks use them in everything from soups to desserts. This creamy banana soup with a hint of chile is a perfect way to begin a formal Caribbean meal."