| 200 g | butter |
|---|---|
| 1 | small onion, finely chopped |
| 1 | garlic clove, finely chopped |
| 50 g | apples, peeled, finely grated |
| 120 g | bananas, cut into pieces |
| 0,5 dl | white wine (dry) |
| 2,5 dl | chicken stock |
| curry powder, ginger, salt, pepper and lemongrass | |
| 1 dl | cream |
| 2 dl | coconut milk |
| 1 | egg yolk |
| 1 dl | cream, whipped |
| herbs, coarsely ground pepper |
Preparing Curry Banana Soup
Heat the butter in a pan. Sweat onion, garlic, apples and bananas, deglaze with white wine and stock. Season to taste with the spices (careful: only use little lemongrass!). Let it simmer for 30 minutes. Mix with a hand blender, then strain through a fine sieve. Add cream and coconut milk, bring to a boil, season again if necessary. Before you serve, bind the soup with the egg yolk and fold in the whipped cream. Optionally, garnish with herbs and a little bit of coarsely ground pepper.
Tip: to serve, add in butter sweated banana slices to the soup.
