Coconut Curry Cream Soup

In 100 g of butter, roast some chopped white root with the finely chopped onion and garlic, but without really letting it take color. Then add the curry and the lemongrass and roast again briefly. Pour in white wine, fish stock, whipping cream and coconut milk, season and simmer for about 1 hour so that the flavors combine nicely. Blend, strain and season to taste. If the soup is too thick, dilute with fish stock.

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