Fruity Curry Soup with Cauliflower Tempura

I found this recipe in one of my many stacks of loose leaf recipes. It is from German 3 Michellin star Chef Witzigmann.
It tastes amazing, but as all these chefy recipes, you need some more cooking time and a whole lot of different ingredients. It took me 75 minutes to prepare the dish. But it was so worth it.

I went grocery shopping to a new supermarket chain outside of town and it took me an hour more to get all the stuff together. I had to asked the staff for a couple of things, I wouldn´t have found otherwise. But it is a great supermarket and I will definitely come back an shop here again. The staff at the deli counter gave me a couple of samples to make it easier to decide what to buy.

recipe for 2:
2 apples (like Granny smith or Braeburn)
1 pear
1 banana
2 stalks of celery
1 white onion
1 clove of garlic
1 bay leaf
2 tbsp butter
1 tbsp runny honey
1 1/2 tsp red curry powder
1/2 tsp chili
salt and pepper
750 ml veg stock
1/2 lemon juiced
2 tbsp creme fraiche
zest and rest of juice of the lemon

6 cauliflower florets
80 g flour
1 egg
2 tbsp canola oil
100 ml white wine
frying oil

Peel the banana, onion, pear and garlic. Wash the apples and cut up everything into medium chunks.

Heat up the butter in a pot, dump all the stuff in and give it 3 min. Add honey and curry powder and chili and mix well and cook for 2 min. Toss in lemon juice, bay leaf and fill up with stock.
Bring to a boil and reduce the heat and cook for 25 min. Take a stick blender to make a fine soup.

Cook the cauliflower florets for 5 min. Drain and cool down completely.
Make the batter by separating the egg.
Beat the egg white to stiff peaks.
Add the rest together and mix the egg white in.
Dump the cauliflower in and coat well.
Fry at 165 C for a couple of minutes, drain on kitchen towel.
Mix the creme fraiche with lemon juice and zest and stir into the finished soup.
Serve in the soup.