Recipe originally appeared in the
May 1969 Gourmet magazine. This delightful Banana Bisque could be served
either as an appetizer, soup entree, or even dessert. It is not only sensational
tasting, but so easy to make!
More of Linda's great
Soup, Stew, and
Chili Recipes,
Banana Hints, Tips, and Information, and here for
more
Banana Recipes
and
Appetizer Recipes.
Banana Bisque with Cinnamon Croutons
Recipe Type:
Soup,
Bananas,
Cream
Yields:
6 servings
Prep time: 15 min
Crouton's cook time: 10 min
Ingredients:
Cinnamon Croutons (see recipe below)
3 cups peeled and sliced ripe
bananas (about 4 large bananas)
3 cups
light cream or half-and-half cream
1/4 teaspoon ground cinnamon
Preparation:
Prepare Cinnamon Croutons; set aside and let cool.
In a food processor or blender, place sliced bananas and cream;
process until smooth. Add the cinnamon and the blend the mixture again.
Refrigerate the soup until well chilled.
Serve in small glass bowl with Cinnamon Croutons.
Cinnamon Croutons:
1 loaf two-day old French bread
6 tablespoons butter, melted
Preheat oven to 400 degrees F.
Remove crusts from
the loaf of bread and cut into 1/2-inch thick slices. Cut the slices into small
cubes. Brush the cubes of bread with melted butter and bake them on a baking
sheet until they are golden, approximately 10 minutes. Remove from oven. While
the croutons are still hot, sprinkle them lightly with the ground cinnamon. Let
croutons cool completely before using in the bisque.
