Soup for Breakfast: Chilled Banana Almond Soup Recipe

As I continue to explore through Alise’s extensive cookbook collection… I realize she obviously doesn’t have these on the shelves using the Dewey Decimal System. It would help, but for entertainment and variety… we may find that bouncing all over makes this cookbook exploration more interesting.

Today’s cookbook is Dairy Hollow House Soup & Bread Cookbook. Dairy Hollow House was an Inn in the Ozarks of Arkansas. There are a handful of cookbooks from this inn, and this is the one that Alise goes to from time to time for soup ideas. Alise mentioned a few good ones to share, but they were hot so I didn’t think would work for summer. I chose Chilled Banana Almond Soup because it is cool, and unusual. I had never heard of a soup like this. I think it would be good for breakfast or maybe if thickened used as a substitute for custard in some recipes like trifle.

Ingredients:

2 Cups Plain Yogurt
2 Tablespoons Orange Juice
1/2 Teaspoon Vanilla Extract
3 Bananas (peeled, frozen, and cut into chunks)
1 Tablespoon Raw Almonds
Honey (to taste)

How to Make:

In a food processor, put all the ingredients except honey and almonds. Process until smooth. While running add almonds keeping in mind the texture you want from the almonds in your soup. Also while running, add the honey since this is the best way to incorporate the honey into the mixture. Serve the chilled soup. You can garnish with banana chips if you want to add a little flair. Do  you think this would be good for breakfast, lunch, or dinner? Let us know if you have ever made a fruit soup and what it was like.

Eat well, and share with someone you care about.

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