Curry Cream Cappuccino with Coconut Foam

For the curry cream cappuccino with coconut foam, first finely dice the onion and sauté in butter.

Add curry and flour, deglaze with Noilly Prat and pour in wine. Reduce by half and add soup and cream.

Bring the soup to a boil and season with demi glace, ginger, salt, pepper and nutmeg. Reduce to a simmer for about 15 minutes until creamy.

Then puree the curry cream soup with a hand blender, stir in the crème fraiche and season with salt and pepper.

For the coconut foam, first heat the whipped cream and coconut milk in a small pot and beat with a hand blender until very foamy or if you have a milk frother, it is easier.

Serve the soup in coffee cups and cover with the coconut foam.

Preparation Tip:

The recipe for curry cream capuccino with coconut foam arranged in coffee cups offers a successful change from the usual soup plates - or bowls.

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