Summary

Ingredients

• 150 g sprin onion (s)
• 250 g turkey breast or chicken breast fillet
• Salt and pepper, whiter from the mill
• 40 g clarified butter
• 1 tablespoon flour
• 2 tablespoon curry powder, mild
• 625 ml poultry stock
• 200 ml cream
• 0.5 ½ lemon (s), add the juice
• 2 tablespoon Worcestershire sauce
• 2 stalks parsley, smooth

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Instructions

1. Clean the spring onions and cut into fine rings. Cut the meat into very fine strips and season with salt and pepper.
2. Heat the clarified butter in a saucepan and fry the meat. Add the spring onions and sauté. Dust with flour and let it sweat. Mix in the curry powder. Deglaze with the stock and cream.
3. Let the soup simmer over low heat for 8-10 minutes. Season to taste with salt, pepper, lemon juice, Worcestershire sauce and possibly curry. Garnish with parsley leaves.