Shrimp curry soup with banana

Ingredients for 6 servings:

• 2 bananas, very ripe
• 200 g cooked ham
• 225 g crab or shrimp
• 200 g peas, frozen
• ½ liter broth
• 400 ml milk
• 200 ml whipped cream
• 80 g butter
• 60 g flour
• 12 g curry powder, about 1/3 of a spice jar, or more
• salt and pepper
• 1 ciabatta for baking

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Also works vegetarian

First, preheat the oven and bake the ciabatta (or similar bread). Heat the butter in a large stainless steel pot and lightly sauté the flour. While stirring with a whisk, add the stock, milk, and cream. Then add the frozen peas. Simmer for 5 minutes. Peel the banana and mash it with a sturdy fork until finely mashed. Add the banana to the soup. Season the soup with salt, pepper, and plenty of curry powder (sugar can be added, but works perfectly fine without). Cut the ham into cubes or small strips. Wash the frozen shrimp and drain well. Add everything to the soup. Simmer for 10 minutes. Remove the ciabatta from the oven and serve. This recipe also works wonderfully with either just the ham or just the shrimp. You can also omit the meat and fish completely, and it tastes great even vegetarian.