Curry chicken soup

Name: Curry chicken soup
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 1 carrot, 1 stick of leek; 1 medium onion; 1 (approx. 800 kg) small chicken; 1-2 bay leaves, 2-3 cloves, 2-3 juniper berries; 7-10 Tbsp salt, white pepper; 1 can(s) (234 ml) Pineapple pieces; 25 g flaked almonds; 40 g butter/margarine; 1 TEASPOON Kerrie, 25 g Mehl; 75-100 g Whipped cream

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

1 carrot, 1 stick of leek
1 medium onion
1 (approx. 800 kg) small chicken
1-2 bay leaves, 2-3 cloves, 2-3 juniper berries
7-10 Tbsp salt, white pepper
1 can(s) (234 ml) Pineapple pieces
25 g flaked almonds
40 g butter/margarine
1 TEASPOON Kerrie, 25 g Mehl
75-100 g Whipped cream

Directions

1
Clean, wash and chop the carrot and leek. Peel and halve the onion. Wash the chicken. Simmer with carrot, half leek, onion and spices in approx. 2 l salted water for approx. 1 hour
2
Drain the pineapple. Roast the almonds without fat. Remove chicken, sieve broth. Heat the fat. Sweat curry and flour in it. Stir in broth and cream, bring to the boil. Simmer the rest of the leek for about 10 minutes. Heat pineapple briefly with
3
Remove chicken meat from skin and bone. Cut into small pieces and heat in the soup. Season soup with salt, pepper and curry. Sprinkle with flaked almonds