Peel onion, chop finely and sauté in butter. Add flour and curry, stir well, fry briefly, extinguish with wine and pour soup.
Let the soup boil and season with pepper, salt, ginger and grated nutmeg, stir with crème fraîche and simmer on low heat for about a quarter of an hour.
Beat the soup with a hand mixer, pour through a fine sieve and season if necessary.
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