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Serves 4

October 2010

Crème of date soup perfumed with curry


Photo of Crème of date soup perfumed with curry

Preliminary Work


Melt the butter in the Durotherm, add the shallots, potatoes and dates then slowly braise at a middle temperature for 2-3 minutes without producing colour. Then sprinkle with curry powder, and briefly braise again before quenching with the chicken broth and bringing to the boil.

Then fit the lid and, as soon as steam starts to appear, place the Durotherm in the insulating ring for 30 minutes.

Once the cooking time has finished, remove the Durotherm from the insulating ring and bring to the boil with 2 dl of cream, mix, pass through a fine sieve and season to taste with salt and pepper from the mill.

Added the stiffly beaten cream just before serving and beat to a foam with a small hand mixer.


If you like it spicier, increase the amount of curry.Serve with skewered fish or poultry.

This recipe is credited to Rudolf Lehmann Kuhn Rikon AG