Curry – Chicken – Soup
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- 2 carrot (s)
- 2 leeks
- 2 medium onion (s)
- 1 chicken, approx. .5 kg
- 3 bay leaves
- 3 clove (s)
- 4 juniper berries
- 3 liters water
- 1 can pineapple, 446 ml
- 50 g flaked almonds
- 50 grams flour
- 200 ml cream
- salt and pepper
- 1 tablespoon curry powder
Print Recipe
Pin Recipe Instructions
- Clean and wash the carrots and leeks. Peel and halve the onions. Wash the chicken, cook with the carrots, half of the leek, onions and the spices in 3 liters of salted water for about 1 hour.
- Drain the pineapple. Roast the almonds without fat. Remove the chicken and strain the broth. Heat the fat, sweat the curry and flour in it. Stir in the broth and cream, bring everything to the boil. Simmer the rest of the leek for approx. 10 minutes. Briefly heat the pineapple.
- Remove the skin and bones of the chicken, cut into pieces and add to the soup. Season with salt, pepper and curry and sprinkle with the flaked almonds.
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