Curry Cappuccino with Lemongrass Recipe
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Ingredients
100 ml Noilly Pratt
50 ml Port Wine
80 ml White Wine
5 pc Lemongrass Stick
2 gm Lemon Rind
20 gm Onion
5 gm Garlic
300 ml Fish stock
300 ml Cream
10 gm Curry Powder
10 gm Yellow Thai Curry Paste
1pc Granny Smith Apple
½ pc Pineapple
½ pc Banana
60 gm Salted Butter
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How to make Curry Cappuccino with Lemongrass
Reduce the Noilly Pratt, Port Wine, White Wine along with the lemon grass until reduced by half.
In a pan, saute the onions, garlic, curry paste, curry powder, along with the chopped fruits.
Cover this with the fish stock and bring to the boil.
Allow to simmer for 10 minutes, blend and then strain
Add the reduced alcohol to the blended mixture and heat.
Add the lemon rind and cream.
Remove from the heat prior to getting too hot.
With a hand held blender, foam it and serve hot.
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interesting...though i'd like to think it as a starter soup