Paul’s Cream of Green Banana Soup with Pesto

4 very green bananas
2 C milk
½ C cream
3 oz white cheddar
½ tsp salt
1 tsp white pepper

Peel the bananas.
Bring 4 cups of water to boil and add the bananas.
Cook over low heat until soft (around 15 minutes).
(So says the recipe…cooked for 20 minutes to no effect then threw them
in the microwave on high for about 5 minutes).
Drain but reserve the liquid.

Cut up bananas and food-process with 2 cups of the liquid till smooth.
Transfer to a clean saucepan.

Add the milk and cream (used half and half) and bring to a boil.
(Should be consistency of heavy cream, add water if too thick).
Add the white cheddar and stir till melted.
Remove from heat and add salt and white pepper.
And a pinch of sugar.Serve hot with a pinch of pesto (see below).

Cilantro Pesto

1 C cilantro
1/3 C parsley
1/3 C olive oil
2 T walnuts
2 cloves garlic
½ tsp salt
1/4 tsp pepper

Process ingredients together:
Pour into bowl.
Add ¼ cup parmesan and mix.


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