Curry Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 1 kg turkey breast fillet (s)
- 2 liters chicken broth
- 2 cups cream
- 1 bunch spring onion (s)
- 2 cans tangerine (s)
- 50 g butter
- 3 tablespoon flour
- 3 tablespoon curry powder
- Chilli powder
- Nutmeg, freshly grated
- salt
Print Recipe
Pin Recipe Instructions
- Bring the chicken broth to a boil and let the turkey meat cook in it for about 25 minutes. Then take it out and cut into bite-sized cubes.
- Drain the mandarins while collecting the juice. Cut the spring onions into rings approx. 1 cm wide.
- Heat the butter in a large saucepan and add the flour. Stir and gradually add the chicken broth, stirring constantly. Let simmer for about 10 minutes. Then stir in the cream and tangerine juice and season the soup with salt, plenty of curry powder, a little chili powder and a pinch of nutmeg. Add the turkey pieces, spring onions and tangerines to the soup and let everything get hot for a moment.
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