Think the combination of banana, apples, onions and chestnuts sounds strange? Think again. RFT Ski & Dive Editor, Yvette Cardozo, who brought us back this recipe from Cedarbrook Lodge, describes it as “thick, creamy, subtly herbed puree that is beyond addictive.”
Recipe and photo courtesy Cedarbrook Lodge, Seattle, WA. www.cedarbrooklodge.com
Makes eight servings
1 ea. Ripe Banana- Sliced Thin
1 ea. Honeycrisp Apple- Peeled and Sliced Thin
½ Cup Minced Yellow Onion
¼ Cup Unsalted Butter
8 Cups Chicken Stock or Broth
1 ea. 15-oz. Can Unsweetened Chestnut Purée
1 Cup Heavy Cream
1 ea. Cinnamon Stick
1 ea. Vanilla Beam- Split in Half
2 Sprigs Fresh Thyme
1 Cup Fresh Cranberries
1 Cup Honey
1 Cup Heavy Cream
1 Tablespoon Cinnamon Sugar
For the Soup-
In a large sauce pot melt the butter over medium high heat and add the onion, apple and banana. Stirring occasionally lightly caramelize the mixture until the apples and onions are golden brown. Next add the chicken stock, vanilla bean, cinnamon stick and thyme. Bring the soup base to a simmer and add the chestnut purée. Bring the soup to a boil and gently simmer for 20 minutes over low heat. Add the heavy cream and remove from the heat and carefully remove the cinnamon stick, thyme sprigs and vanilla bean from the soup and discard. Using a stick blender purée the soup until smooth and season with salt to taste. Reserve the soup warm or chill and store for up to three days.
For the Honey Cranberries-
In a small sauté pan bring the honey to a simmer. Remove the pan from the heat and add the cranberries. Cover and reserve warm.
For the Cinnamon Soft Cream-
Mix the cream and cinnamon sugar in a bowl with a whisk until soft peaks form. Reserve chilled until use.
Place as many honey cranberries into a soup bowl as you enjoy and pour the hot soup over. Garnish with a spoonful of the soft cream.