Curry-banana soup

Ingredients for 2 servings:

• 1 large onion(s)
• 2 bananas, ripe
• 20 g butter
• 3 tsp curry powder
• 750 ml chicken broth
• 3 tbsp crème fraîche
• 100 g cheese (preferably Emmental), grated
• 1 tbsp flour
• 30 g salt and pepper
• possibly hazelnuts, ground, if required

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

looks strange – but is very tasty

Bring the chicken stock to a boil and heat. Peel and finely chop the onion. Peel and slice the bananas. Heat the onion in a saucepan with the hot butter until translucent. Briefly sauté with curry powder, then add the banana slices. Fry everything briefly. Dust with flour and deglaze with hot stock. Simmer the soup over low heat for about 10 minutes, then add the crème fraîche and grated cheese. Simmer for another 10 minutes, stirring occasionally, until the cheese has dissolved. Remove the soup from the heat and season with salt and pepper. If you like, you can sprinkle the soup with hazelnuts before serving.