Curry cream soup

Name: Curry cream soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 600 g Chicken filet; 2 Leek sticks (leek); 1 l clear chicken stock (instant); 2 Bananas; 2 TABLESPOONS Lemon juice; 3 TABLESPOONS crème frîache; 7-10 Tbsp Salt; 1-2 TABLESPOONS Curry; 7-10 Tbsp Sweet peppers; 7-10 Tbsp Cayenne pepper; 7-10 Tbsp Parsley leaves

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

600 g Chicken filet
2 Leek sticks (leek)
1 l clear chicken stock (instant)
2 Bananas
2 TABLESPOONS Lemon juice
3 TABLESPOONS crème frîache
7-10 Tbsp Salt
1-2 TABLESPOONS Curry
7-10 Tbsp Sweet peppers
7-10 Tbsp Cayenne pepper
7-10 Tbsp Parsley leaves

Directions

1
Wash the meat and dab dry. Clean, wash and cut the leek into rings. Boil up chicken soup. Cook meat and leek for about 10 minutes on low heat. Remove meat and dice. Peel both bananas, mash one with lemon juice and cut one into slices.
2
Stir the crème frîache into the soup. Add diced meat and banana slices. Heat the soup briefly. Season to taste with salt, curry, paparika and pepper. Garnish with parsley leaves and sprinkle with paprika