Summary

Ingredients

• 1 chicken soup)
• 2 leeks
• 1 large carrot
• 4 large onion (s)
• 3 bay leaves
• 3 clove (s)
• 4 juniper berries
• 20 peppercorns
• 60 g butter
• 40 grams flour
• 2 tablespoon curry powder, heaped
• 100 ml sweet cream
• 2 cans coconut milk
• 2 cloves garlic
• 5 teaspoon sambal oelek
• 100 ml pineapple juice
• 1 teaspoon sugar, brown

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Instructions

1. Wash and clean 1 stick of leek and the carrot, cut into pieces that are not too small. Peel and halve 3 onions. Wash the chicken.
2. Bring the soup chicken to the boil in so much cold salted water that the chicken is just covered (approx. 2.5-3 L). Skim off any foam that may have formed.
3. In the meantime, roast the onion halves in a non-oiled pan (cut surface facing down) until they just turn brown.
4. Add the leek and carrot with the roasted onion halves, bay leaves, cloves, juniper berries and peppercorns. Simmer with the lid slightly open for 50-60 minutes. Stir sometimes, turning the chicken too.
5. In the meantime, wash, clean, halve the second leek and cut into fine strips.
6. At the end of the cooking time, carefully remove the chicken and then sieve the broth. To get more flavor, squeeze the vegetables in the sieve. Remove the chicken from the bones and cut into small pieces.
7. Sweat butter with flour and curry powder in a large saucepan (it is important to sweat the curry powder so that it doesn`t taste bland and dusty). Gradually add the chicken stock, always stirring well with the whisk.
8. Add the cream, the second leek, chicken, both cans of coconut milk, pineapple juice, sugar, a quartered onion and sambal oelek. Also press in the two cloves of garlic.
9. Simmer again for 30 minutes, fish the quartered onion out again, season to taste. If necessary, season with salt and sambal oil.
10. You can also add more garlic, but I think more garlic drowns out the delicate taste of the other ingredients in this soup. But of course it`s a matter of taste.
11. If the soup doesn`t taste spicy enough, I add about 2-3 tablespoons of instant chicken broth in an emergency until the taste is round.
12. Instead of pineapple juice and sugar, you can add 1/2 can of well-drained pineapple pieces to the soup.