Banana Chicken Soup

Ingredients for 4 servings:

• 400 ml chicken broth
• 80 g onion(s)
• 350 g banana(s)
• 200 ml whipped cream
• 200 g chicken breast fillet(s)
• 1 tbsp curry powder
• 2 tsp lemon juice
• Salt and pepper, sugar
• 30 g almonds, sliced
• 30 g butter
• oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Spicy soup, sweetened with bananas in creamy custard.

Finely dice the onions and slice the bananas. Fry the onions in butter until translucent and add 3/4 of the bananas, setting the rest aside. Dust the bananas and onions with curry powder and sauté briefly. Top up with the chicken stock and puree everything with a hand blender. Add 125 ml of heavy cream and season with lemon, salt, curry, and sugar. Dice the meat and fry in oil until browned all over. Season with salt and pepper, and add to the soup along with the remaining banana slices. Whip the remaining heavy cream until semi-stiff. Roast the flaked almonds in a small pan without fat until golden yellow. Serve the soup garnished with the cream and flaked almonds.