Curry Banana Soup

Ingredients (serves 4)

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    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.