Curry-scented veloute


Curry scented veloute

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 people


  • 50 ml Dry Vermouth
  • 50 ml port wine
  • 50 ml white wine (dry)
  • 1 lemongrass stick
  • 2 kaffir lime leaves
  • 2 shallots
  • ½ leek
  • 300 ml chicken stock
  • 300 ml single cream
  • 1 tbsp curry spice mix
  • 2 tbsp desiccated coconut
  • 1 apple
  • ½ pineapple
  • ½ banana
  • 60 g butter
  • 8 king prawns


  1. Combine the alcohols in a pan, add the lemongrass and lime leaves and reduce by half. Add the shallots, leek and chicken stock. Simmer for 3 minutes. Add the curry spice mix, the cream and the coconut, simmer for another 10.

  2. Blend the fruits finely and add to the soup. Simmer for another 5 minutes, then pass through a fine sieve. Season well.

  3. Fry the prawns in some sesame oil, just for 5 minutes or so, then divide into bowls and pour the soup over. Garnish with some parsley or pineapple leaf.

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