Best 7 Spicy Cream Of Banana Soup Recipes

SPICY BANANA SOUP

Steps:

• Peel onion and chop. Rinse and halve chile pepper, remove seeds and ribs, chop. Rinse bell peppers, halve and remove seeds and ribs, chop. Heat grapeseed oil in a saucepan, saute onion, chile pepper and bell peppers for a few minutes. Season with cumin powder and sugar and deglaze pan with chicken broth. Simmer for 5 minutes. Peel bananaa, mash with a fork and mix with lime juice.
• Add bananas and 200 ml (approximately 3/4 cup) of cream to the soup, bring to a boil and puree with an immersion blender. Season with salt. Beat remaining cream until stiff. Pour soup in bowls and top with whipped cream. Garnish with banana chips and serve.

SPICY BANANA SOUP

Steps:

• Peel and dice onion.
• Clean and dice the chili pepper.
• Heat 1 Tbsp oil in a meium sauce pan and sauté onion and pepper until soft but don't brown.
• Add orange juice, zest, and 2 cups vegetable broth.
• Stir in the ketchup.
• Cover pot bring to boil, low heat to medium and cook for 5 minutes.
• Add two of the bananas to the soup and puree.
• In a dry frying pan roast the grated coconut, until lightly browned, then let cool slightly on a plate.
• Peel and slice the last banana, coat with the coconut by pressing the banana slices slightly and turning then pressing again.
• In a frying pan heat 1 tbsp oil, then fry the coated banana slices on both sides.
• To serve laddle the soup into bowls then float the fried banana slices on top, sprinkle any left over coconut on top. Can garnish with finely sliced chili pepper rings and fine herbs.
• Enjoy.

BANANA SOUP!

Steps:

• Combine all ingredients in a blender and process until very smooth. Chill in the fridge for about 1/2 hour. Serve in bowls and enjoy!

SPICY CREAM OF BANANA SOUP

Steps:

• Cut bananas into chunks and place in your blender. Add the chicken stock, milk, whipped cream cheese, spices, and seasonings to the blender and puree until smooth. Pour the pureed mixture into a saucepan and bring to a boil. Cook at low to medium heat for about 10 to 15 minutes, stirring occasionally. Serve hot. Optional: Serve topped with sour cream or yogurt. ALTERNATIVES 1. Add cooked winter squash to the banana broth mix and puree. 2. Add ½ cup leftover cooked rice to the pureed soup and reheat. 3. For a more robust soup sauté finely chopped carrots, onion and celery and add to the soup along with a can of pumpkin. Cook and puree as described above. Reheat, and season to taste with salt and pepper. Serve topped with yogurt or unsweetened coconut flakes

SPICY STUFFED BANANA PEPPERS

Steps:

• In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Remove from heat; fluff with a fork., In a large bowl, combine sausage, beef, tomato sauce, green onions, garlic, chili sauce, chili powder, salt, pepper and cooked quinoa. Cut and discard tops from peppers; remove seeds. Fill peppers with meat mixture., Stand peppers upright in a 4-qt. slow cooker. Pour V8 juice over top. Cook, covered, on low until peppers are tender, 3-1/2-4-1/2 hours., Freeze option: Freeze cooled stuffed peppers and sauce in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through.

SPICY SPIKED BANANA FRENCH TOAST

Steps:

• In 10-inch skillet with lid, melt 1/2 cup butter over medium heat. Add brown sugar and pepper flakes; beat with whisk until brown sugar melts into butter. Remove skillet from heat. Beat in rum with whisk until smooth. Cover; set aside.
• In large bowl, beat whole eggs and egg yolks with whisk until blended. Add milk, cream and vanilla; beat with whisk until blended.
• In another 10-inch or a 12-inch skillet, melt 1 tablespoon of the unsalted butter over medium heat. Working in batches, dip bread slices into egg mixture, turning to coat; place in skillet. Cook about 3 minutes on each side or until golden brown. (Add additional butter if needed for each batch).
• While French Toast is cooking, add sliced bananas to brown sugar-rum mixture. Cook over medium-low heat about 2 minutes, tossing gently, until bananas are softened.
• Transfer French Toast to individual plates. Top with Banana-Rum Sauce.

SPICY CREAM OF ASPARAGUS SOUP

Steps:

• Melt butter in a large saucepan over medium heat.
• Cook and stir onion in butter until translucent, about 5 minutes.
• Pour chicken broth over onions and bring to a boil.
• Stir in asparagus and potato; cover and cook until asparagus spears are tender, about 8 minutes.
• Mix in jalapeno pepper.
• Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot.
• Stir in heavy cream.
• Season with salt, black pepper and hot sauce.