Summary

Ingredients

• Soup :
• 800 g chicken
• 1 carrot (s)
• 1 leek
• 1 apple
• 2 banana (s)
• 3 tablespoon curry (madras), hot
• 1 teaspoon pepper - grains, white
• 1 chilli pepper (s), red
• 750 ml broth
• 1 carrot (s), for the insert and
• 1 spring onion (s)
• 250 ml milk, low in fat
• saffron

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Instructions

1. Cut the 800 g chicken into pieces.
2. Roughly chop the carrot, leek, apple, banana, and red chilli pepper.
3. In a large pot over medium heat, cook the chopped spring onion and chicken pieces until the chicken begins to brown, about 5 minutes.
4. Add the chopped vegetables and fruit to the pot.
5. Stir in the 3 tablespoons of Madras curry and 1 teaspoon of white pepper.
6. Pour in the 750 ml broth until everything is just covered.
7. Reduce heat to low and simmer for 1.5 hours (90 minutes) until the chicken reaches 74°C (165°F) internally.
8. Remove the chicken with a slotted spoon and set aside until cool enough to handle.
9. Pour the soup through a fine-mesh sieve, gently pressing the vegetables to extract as much liquid as possible, then discard the solids.
10. Return the strained soup to the pot and simmer gently with the lid off for 20 minutes over medium-low heat.
11. Remove the meat from the cooked chicken and cut into small cubes.
12. Cut the second carrot into thin matchsticks and thinly slice the remaining spring onion.
13. Blanch the julienned carrot and spring onion in boiling water for 2-3 minutes until tender-crisp, then drain thoroughly.
14. Heat the 250 ml milk in a saucepan over medium heat with a pinch of saffron for about 2 minutes.
15. Using a hand blender, beat the milk mixture for 2-3 minutes until foamy.
16. Divide the cubed chicken and blanched vegetables among soup bowls.
17. Pour the hot soup into the bowls.
18. Top each bowl with about 2 tablespoons of saffron foam.
19. Gently fold the foam into the soup to partially blend it in.