Summary

Ingredients

• 2 cans coconut cream
• 3 papaya, well ripened
• 2 onion (s), chopped
• 750 ml chicken broth
• 500 ml crème fraîche
• 100 g butter
• 5 tablespoon curry powder
• salt and pepper

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Instructions

1. Peel the papayas and cut into cubes. Important: remove the core generously, otherwise the papayas will taste bitter.
2. Melt the butter in a large saucepan and fry the onions in it until translucent. Add the curry and toast it lightly. Add the chicken stock, coconut cream and papaya pieces. Bring to the boil and season with salt and pepper. Let everything simmer gently for 5 minutes.
3. Purée finely with the hand blender, then fold in the crème fraîche. Let cool and chill in the fridge for about 2 hours, then serve.
4. Tip: also tastes excellent warm.