Sweet soup meets spicy chicken

Ingredients for 6 servings:

• 100 g butter
• 2 tbsp sugar, brown
• 3 bananas, ripe, in pieces
• 3 stalk(s) Celery, roughly chopped
• 2 medium onions, coarsely chopped
• 1 liter chicken broth
• Curry, mild
• 3 cm ginger, freshly grated
• 6 small chicken breast fillets (inner fillets)
• Salt
• Black pepper, freshly ground
• olive oil
• 150 g nuts (wasabi nuts), relatively finely chopped

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

Banana and celery soup with curry and ginger and wasabi chicken skewers

Slowly cook the bananas in butter and sugar until soft. Sauté the celery and onions in a separate pot, add the soft-cooked bananas, and deglaze with the stock. Purée the soup with a hand blender and season with curry and ginger. Simmer for about 30 minutes. Season the chicken fillets with salt and pepper and thread them onto skewers, toss them in the oil, and coat them with the chopped wasabi nuts. Fry the skewers in olive oil over medium heat for about 3 minutes on each side and serve with the soup. Tips: The skewers can also be kept warm in the oven at 60-80°C or cooked until cooked through; you can use the grill function if necessary. Instead of mini chicken fillets, you can also use sliced ​​or sliced ​​chicken breast schnitzel. If you prefer the soup a little spicier, you can also use spicy curry. The skewers can also be served as finger food without the soup.