Banana cream soup with curry

Ingredients for 4 servings:

• 2 bananas, ripe, sliced
• 4 tbsp vermouth (Noilly Prat)
• 3 tbsp lemon juice
• 6 dl chicken broth
• some saffron threads
• 2 tbsp double cream cheese
• 2 tbsp curry (Madras)
• 60 g cheese (Sbrinz), ground
• 2 slice(s) pumpernickel, chopped
• Cayenne pepper
• 1 onion(s), finely chopped
• some butter

Instructions

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

Sauté the onion in the butter until lightly translucent. Finely puree the bananas with the Noilly Prat and lemon juice, add to the pot, and top up with the stock. Bring to a boil briefly. Add the saffron, cream cheese, and curry, season with cayenne pepper, and finally add the grated Sbrinz cheese and simmer the soup gently once more. Sprinkle with the chopped pumpernickel to serve.