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Banana soup

4 overripe bananas
1 teaspoon minced scotch bonnet-type chilli
1 cup chicken stock
2 cups water
1 cup heavy cream
curls of red and yellow bell pepper for garnish

Peel the bananas and cut them into pieces. Put the bananas and the chilli through a food mill until pureed. Place the banana-chilli puree, chicken stock, and water in a saucepan and cook for 10 minutes, stirring occasionally. Add the heavy cream, bring to a boil, and remove from the heat. Serve hot with the curls of red and yellow bell pepper for garnish.