2 tbsp. butter
2 onions, chopped
2 apples, peeled, diced
2 celery stalks, chopped
2 tsp. curry powder or to taste
2 c. half & half
2 bananas, peeled & diced
4 c. chicken stock
1/2 tsp. salt
Lemon slices or melon balls or sour cream

Melt butter in large saucepan over medium high heat. Add onion, apples, bananas, and celery. Then add chicken stock, curry, and salt. Reduce heat, cover and simmer 30 minutes. Stir occasionally. Puree in blender or processor. Chill thoroughly. At serving time, blend in half and half, turn soup into chilled tureen, garnish with lemon slices or melon balls.

May also be served hot (add half and half at the very end), right after blending, serve immediately, garnish with sour cream dollop.