Curry chicken soup with leek and pineapple

Name: Curry chicken soup with leek and pineapple
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 9
Ingredients: 1 ready-to-cook chicken (approx. 1.2 kg); 3 Bay leaves; 5 Cloves; 5 Juniper berries; 2 Onions; 2 Carrots; 2 Leek sticks (leek; approx. 200 g each); 80 g Butter or margarine; 50 g Flour; 1 TABLESPOON Curry; 1 can(s) (446 ml; 260 g of extractable weight) Pineapple; 50 g Almonds; 100 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Cayenne pepper

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 9

1 ready-to-cook chicken (approx. 1.2 kg)
3 Bay leaves
5 Cloves
5 Juniper berries
2 Onions
2 Carrots
2 Leek sticks (leek; approx. 200 g each)
80 g Butter or margarine
50 g Flour
1 TABLESPOON Curry
1 can(s) (446 ml; 260 g of extractable weight) Pineapple
50 g Almonds
100 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Cayenne pepper

Directions

1
Chicken wash. Put the chicken, 3 litres of water, laurel, cloves and juniper in a pot and let it simmer for about 1 hour. Wash and halve the onions. Clean, peel and halve carrots.
2
1 stick of leek clean, wash and also halve. Add the prepared vegetables to the chicken about 30 minutes before the end of the cooking time. Remove the chicken from the broth and remove the meat from the skin and bones.
3
Pour broth through a sieve (results in approx. 2.5 litres). Heat the fat in a pot and sauté the flour in it for about 3 minutes. Sprinkle with curry, sweat briefly and deglaze with the stock.
4
Let simmer for about 20 minutes. In the meantime drain the pineapple. Clean, wash and cut the rest of the leek into thin rings. Cut the pineapple into small pieces. Roast the almonds in a pan without fat at medium heat for about 3 minutes until golden brown.
5
Cut the chicken meat into thin slices. Add leek, pineapple and meat to the soup about 5 minutes before the end of the cooking time. Refine curry soup with cream and season to taste with salt and cayenne pepper.