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. I use half a free-range chicken for the soup, which then weighs around 800 g. The other half is fried on a different day. But you can also use a whole chicken or even a soup chicken, but then you should also add more vegetables, fruit and, above all, more spices to the soup.
2. Clean and chop vegetables and fruits. Roast the onion and garlic in a little butter, add the chicken, brown as well, add the vegetables and fruit. Add the curry and peppercorns, pour in the broth so that everything is just covered, and simmer for one and a half hours over low heat. Then remove the chicken with a slotted spoon. Pour the soup through a sieve, gently squeezing the vegetables out. Let the soup simmer gently for 20 minutes with the lid open. She is very hot.
3. Remove the meat from the chicken and cut into small cubes.
4. Julienne the second carrot and the spring onion and blanch briefly.
5. Heat the low-fat milk with a pinch of saffron and beat it until frothy with the magic wand.
6. Put some chicken and julienne in soup bowls and pour the soup over them. Put 2 tablespoons of saffron foam on each cup and fold in the foam slightly.
7. The foam softens the spicy soup a little and it`s a great contrast - very spicy and very mild, both at the same time in the mouth.