|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|
|2 dl||coconut milk|
|1 dl||cream, whipped|
|herbs, coarsely ground pepper|
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.