Ingredients :
- 1 ginger root, 1 litre of water, 1/2 a teaspoon of mild curry, 1 plantain banana, 1 poultry stock cube, 2 guavas

Preparation :
- Bring the water to the boil with the curry and the stock cube.
- Slice the banana lengthwise and remove the skin to take out the fruit.
- Cut the banana into round slices and pop them into the stock.
- Leave to cook for 15 minutes, with the lid on.
- Peel the guavas, then dice them up.
- Add the guava cubes to the saucepan.
- Take the saucepan off the heat after a maximum of five minutes.
- Mix everything up into a creamy velouté.
- If necessary, pour the velouté through a strainer to remove the remaining guava seeds.

Cooking time : 20 minutes

Suggested wine : a Pinot Gris from Alsace.

"The chef’s special touch”: Three secrets:
1. When finished, leave the velouté in the saucepan and serve it at the last minute.
2. If the velouté has been left too long and starts coagulating, don’t worry! Just heat it up again!
3. Get hold of a Chinese strainer to strain the velouté while it is still hot. This will help you remove the last guava seeds before serving!