Banana – Onion – Soup
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 banana (s)
- 3 medium onion (s)
- 1 teaspoon ginger, finely chopped
- 0.5 liter ½ vegetable stock
- 0.25 liter ¼ white wine
- butter
- 100 ml cream or milk
- 1 teaspoon curry
- salt
- Cayenne pepper
- 1 teaspoon sugar
Print Recipe
Pin Recipe Instructions
- Finely dice the onions and patiently braise with plenty of butter and a little heat. Don`t let color take. Really take your time! The onions should be really soft and cooked through.
- Just before the onions are ready, add the finely chopped ginger and fry until the sharpness of the ginger aroma disappears from the roast smell.
- Deglaze with the vegetable stock and reduce well.
- Add the white wine and reduce again well.
- Add the cream / milk.
- Season with salt, curry (caution!), Cayenne (even more caution !!!) and, in the absence of Canarian bananas, sugar.
- Add sliced bananas and simmer for about 5 minutes (until they are translucent but not mushy).
- Note:
- The recipe doesn`t take a lot of work, but it takes a long time to simmer.
- Source:
- Many thanks to the cook at Casa Creativa on La Gomera for betraying the recipe. The original was excellent. So if nothing good comes out of the cooking, it is either due to the cooking or my memory / description!
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