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“This soup has a unique taste of the Caribbean, Be sure to wear gloves when handling those Scotch-Bonnet's.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Peel the bananas and cut them into pieces.
  2. Put the bananas and the chile through a food mill until pureed.
  3. Place the banana-chile puree, chicken stock, and water in a saucepan and cook for 10 minutes, stirring occasionally.
  4. Add the heavy cream, bring to a boil, and remove from the heat.
  5. Serve hot with the curlicues of red and yellow bell pepper for garnish.

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