Ingredients

• 1 large boiling potato (1/2 lb), peeled and coarsely chopped
• 1 medium onion, coarsely chopped
• 1 celery heart (inner pale stalks with leaves), coarsely chopped (1/2 cup)
• 1 large apple (preferably Granny Smith), peeled and coarsely chopped
• 1 firm-ripe banana, coarsely chopped
• 1 pint chicken broth
• 1 cup heavy cream
• 1 tablespoon unsalted butter
• 1 rounded teaspoon curry powder
• 1 teaspoon salt
• 1 tablespoon chopped fresh chives

Instructions

1. Simmer vegetables and fruits in broth in a 3-quart heavy saucepan, covered, until very tender, about 12 minutes. Stir in cream, butter, curry powder, and salt and heat just until hot (do not boil).
2. Purée soup in a blender until smooth (use caution when blending hot liquids). Thin soup with water if desired and serve sprinkled with chives.