Summary

Ingredients

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

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Instructions

1. Finely dice the onions, cut the bananas into slices.
2. Fry the onions in the butter until translucent and add 3/4 of the bananas, put the rest aside. Dust the bananas and onions with curry powder and sauté briefly. Top up with the chicken stock and puree everything with the hand blender. Add 125 ml of whipped cream and season with lemon, salt, curry and sugar.
3. Dice the meat and fry brown all over in oil. Salt, pepper and add to the soup with the rest of the banana slices.
4. Whip the rest of the whipped cream until half-firm. Roast the almond flakes in a pan until golden yellow without fat. Serve the soup garnished with the cream and flaked almonds.