3 1/2 cups milk
1 teaspoon lemon zest
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley
1 teaspoon ground cinnamon
3 tablespoons butter
1/2 teaspoon almond extract
2 teaspoons white sugar
4 bananas, sliced
8 ounces chocolate specialty confectioners' sugar
In a medium saucepan, combine milk, lemon zest, lemon juice and parsley. Stir and bring to a boil. Lower heat, and simmer 15 minutes.
Combine butter, lemon zest, lemon juice and parsley, whisking constantly. Remove from heat and stir in sugar. Whisk until butter is completely melted and mixture is transparent. Pour mixture into medium bowl. Store soup, covered, in refrigerator for several hours.
⭐ ⭐ ⭐ ⭐ ⭐