Banana Onion Soup

Ingredients for 2 servings:

• 2 bananas
• 3 m.-sized onion(s)
• 1 tsp ginger, finely chopped
• ½ liter vegetable broth
• ¼ liter white wine
• butter
• 100 ml cream or milk
• 1 tsp curry
• Salt
• Cayenne pepper
• 1 tsp sugar

Instructions

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

Finely dice the onions and sauté them patiently in plenty of butter over low heat until translucent. Don’t let them brown. Take your time! The onions should be thoroughly cooked. Just before the onions are done, add the finely chopped ginger and fry until the spicy ginger flavor disappears from the roasting aroma. Deglaze with the vegetable stock and reduce well. Add the white wine and reduce well again. Add the cream/milk. Season with salt, curry (careful!), cayenne pepper (even more care!!!), and, if you don’t have Canarian bananas, sugar. Add the sliced ​​bananas and simmer for about 5 minutes (until they are translucent but not mushy). Note: This recipe isn’t much work, but it does take quite a while to simmer. Source: Many thanks to the chef at “Casa Creativa” on La Gomera for sharing the recipe. The original was excellent. So if nothing good comes out when you cook it, it’s either because you cooked it or because of my memory/description!