Summary

Ingredients

• 1 large onion (s)
• 2 tablespoon butter
• 2 tablespoon curry powder
• 1 cup cream, sweet
• 40 grams flour
• 0.75 liters ¾ water
• 3 teaspoons vegetable broth, grained, possibly more
• Salt and pepper, black from the mill
• 4 tablespoon almond flakes
• some parsley, smooth

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Instructions

1. Peel the onion, dice it finely and fry it in the hot butter until translucent. Dust the flour and curry over it and sauté briefly. Pour in the water and liquid cream, stir in the granular stock and let the soup simmer for about 10 minutes. Stirring occasionally! Season to taste with salt and pepper.
2. Toast the almond flakes in a pan without fat. Pluck the parsley leaves.
3. Pour the soup into plates or soup bowls and serve sprinkled with flaked almonds and parsley.