Banana and Crab Soup

For the banana-shrimp soup, liquefy the butter, stir in flour and sweat. Continue stirring while pouring in whipped cream, milk and warmed vegetable soup. Cook for 10 minutes, stirring repeatedly.

Meanwhile, peel the banana and mash it with a fork. Season soup with salt, pepper, sugar and curry. Stir in the mashed banana.

Cut ham into strips and add to soup with drained, washed shrimp. Wash and pluck basil leaves. Bring the banana-crab soup to the boil again, garnish with basil leaves and serve immediately.

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