Summary

Ingredients

• 1 kg chicken breast
• 2 leeks
• 600 g mushrooms
• 2 red pepper (s)
• 2 medium onion (s)
• 1 cup cream cheese, approx. 200 g
• 1 cup processed herb cheese, approx. 200 g
• 1 liter poultry broth
• 150 ml whipped cream
• 50 ml teriyaki sauce
• 2 teaspoon curry paste, red
• 3 tablespoon, heaped flour
• 2 tablespoon, heaped curry powder
• 3 tablespoon, heaped parsley, dried
• 50 g mararine or butter
• salt and pepper
• Oil for frying

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Instructions

1. Clean the leek, cut away the root end and 2/3 of the green. Cut the rest into approx. 5 mm wide rings, rinse well and cook in lightly salted water.
2. In the meantime, wash the chicken breast fillets, cut into pieces approx. 2 cm in size, fry in a little oil in portions in a high pan and set aside.
3. Wash and core the peppers and cut into pieces approx. 1 cm in size. Peel the onions and sauté them in a little oil with the peppers. After approx. 5 minutes, add the cleaned and sliced mushrooms and sauté for another 5 minutes, then set aside.
4. Return the fried chicken pieces with the margarine or butter to the pan and heat briefly. Add the flour and curry powder, sauté briefly and then deglaze with the stock. Add the cheese spread and melt over medium heat while stirring, stir in the cream. Add the prepared pepper, onion and mushroom mixture as well as the cooked leek and season with the teriyaki sauce, the curry paste and a little pepper. With the lid closed, let it simmer for about 5 minutes on a low heat, stirring occasionally. Finally stir in the parsley and serve the soup hot.