John Myers
Ingredients for 6 servings:
- 40 g butter
- 500 g vegetable onions
- 2 tsp lemon juice
- 2 tsp curry powder
- ½ liter vegetable broth, strong
- ½ liter of milk
- 200 g pineapple, in pieces
- 125 ml juice (mango juice)
- 2 tbsp jelly (currant jelly)
- ½ tsp salt
- 250 g banana(s), weighed without peel
- 125 ml cream
- 4 cl brandy (Asbach Uralt)
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Melt the butter in a large saucepan and sauté the chopped onions until translucent. Combine the lemon juice with the curry powder, add the broth, and pour it over the onions. Simmer over low heat for about 1/2 hour. Pour in the milk, bring to a boil, and stir in 3/4 of the pineapple pieces, mango juice, and blackcurrant jelly. Season with salt and stir in 2/3 of the sliced bananas. Purée the soup thoroughly with a hand blender or pass it through a sieve. Season to taste with cream and brandy. Add the remaining pineapple and banana pieces to the soup.
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