Delhissoise

• 2 oz. Butter
• 2 Leeks (the white part only) finely sliced
• 1 large onion, finely sliced
• 1 tbsp. (level) best quality curry powder
• 2 tbsp. (heaping) all purpose flour
• 1 qt. boiling chicken broth
• 1/2 cup finely sliced celery whites
• 1 lb. peeled, finely sliced potatoes
• 1 large banana finely sliced
• 3 cups coffee cream
• 1/2 cup sour cream

Method: In a heavy saucepan, melt butter and add leeks, onions, and curry powder. Simmer these ingredients over very low heat a few minutes, stir frequently to avoid sticking. Now add the flour and with a wire whip mix well. Add the boiling broth, stir until smooth. Bring to a boil and add now celery, potatoes and banana.

Again bring to a boil, stirring constantly. Cut the heat to simmer and cook for about 45 minutes. Stir often to avoid soup from sticking.

Now force the soup through a very fine sieve, to receive a smooth, creamy soup. Return soup to fire, again bring to a boil, keep from sticking.

Separately bring the coffee cream to a boil and add to the soup. Adjust taste with salt and a dash of white pepper.

Each bowl of soup is topped with a spoon full of sour cream.