People say: 'What's so surprisin' about bananana soup?' And I say, it's got banananas in it. Of course, if you've ever read my book The Joye of Snacks you'll spot that some of my special ingredients have been left out. People complained they made the soup a bit too surprisin'.
4 large banananas, peeled 470 ml vegetable stock 155 ml dry sherry 1 heaped teaspoon ground nutmeg 1 heaped teaspoon brown sugar 2 heaped teaspoons chopped chervil pinch of salt and pepper 1 teaspoon lemon juice
Bereiding:
Chop two of the banananas and put into a pan with the stock. Blend or mash until the banananas are smooth and well, er, blended. Slowly bring the liquid to simmering point, taking care not to let it boil, and add the remaining ingredients. Stir gently for 2-3 minutes to ensure that all the sugar has dissolved and leave to simmer for a further 5 minutes, stirring frequently. Take the remaining two banananas and chop them in half widthways. Place each half in a bowl, pointing upwards. Pour in some soup and serve. Surprisin', eh?
Ingredienten: