Curry cream soup with almonds

Name: Curry cream soup with almonds
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 medium-sized onions; 2 tablespoons (30 g) butter/margarine; 2-3 (40 g) go. Tbsp. flour; 1 1/2 TABLESPOONS Curry; 3 TSP Vegetable or chicken broth (instant); 3 TABLESPOONS flaked almonds; 3 Stem(s) Parsley; 200-250 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp white pepper

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 medium-sized onions
2 tablespoons (30 g) butter/margarine
2-3 (40 g) go. Tbsp. flour
1 1/2 TABLESPOONS Curry
3 TSP Vegetable or chicken broth (instant)
3 TABLESPOONS flaked almonds
3 Stem(s) Parsley
200-250 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp white pepper

Directions

1
Onions peel and chop finely. Heat the fat in a saucepan. Fry the onions in it until transparent. Dust with flour and 1 tbsp. curry and sauté while stirring until golden brown
2
2 . Add 3/4 l water while stirring. Bring to the boil and stir in the stock. Simmer everything over medium heat for 10-15 minutes. Stir from time to time
3
In the meantime, roast the flaked almonds in a pan without fat and remove them. Wash and chop parsley
4
Pour cream into the soup, bring to the boil and season with salt, pepper and possibly some curry. Arrange curry cream soup and sprinkle with almonds and parsley. Serve with fresh baguette