Cream of Banana Soup with Curry
|1 l (4 cups)||vegetable or meat broth (Maggi, Knorr, etc.)|
|200 g (7 oz)||crème fraîche|
|1 to 3||bananas|
|1 tablespoon||wheat flour|
|curry and pepper|
Bring broth to a boil and add the crème fraîche and mashed bananas. Thicken the mixture with the wheat flour, if you think it's necessary, then season with the curry and pepper. Let it boil for just a little longer and remove from heat (if you boil the soup for too long, the typical curry flavor will turn bitter).
NOTE: Crème fraîche is a thickened cream with light sour taste. It might be hard for some folks to find it in certain areas but its preparation is very easy if you want to make your own. Just add 2 tablespoons buttermilk to 1 cup whipping cream, stir well, cover, and put it aside for 24 hours. Stir well again, cover, and then bring it to the refrigerator before using. You can keep unused portions in the refrigerator for up to 10 days.