Serves 4

October 2010

Crème of date soup perfumed with curry

Ingredients

• 30g butter
• 1 shallot
• 70g fresh dates without stones
• 50g potatoes
• 2tbsp mild curry powder
• 700ml chicken broth
• 200ml cream
• Salt and pepper from the mill
• 50ml cream whipped for foam

Preliminary Work

• Peel and finely chop the shallot
• Cut the dates into small pieces
• Peel and cut potatoes into small pieces
• Whip cream until stiff and place in the refrigerator

Preparation

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.

Tip

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