Curry-leek soup with chicken

Name: Curry-leek soup with chicken
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 onion, 1 chicken breast (with bone; approx. 350 g) 1/2 tsp peppercorns; 7-10 Tbsp salt, white pepper; 500 g Leeks (leek); 2 tablespoons (30 g) Raisins; 2 tablespoons (30 g) butter/margarine; 2-3 TEASPOONS Flour; 3-4 Tsp Curry; 100 g Whipped cream

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 onion, 1 chicken breast (with bone; approx. 350 g) 1/2 tsp peppercorns
7-10 Tbsp salt, white pepper
500 g Leeks (leek)
2 tablespoons (30 g) Raisins
2 tablespoons (30 g) butter/margarine
2-3 TEASPOONS Flour
3-4 Tsp Curry
100 g Whipped cream

Directions

1
Peel and halve the onion. Wash the chicken breast. Boil up with onion, peppercorns and 1 l salted water. Simmer covered for about 45 minutes. Skim off any foam that may have formed.
2
Clean the leek, wash thoroughly and cut into thin rings. Remove the chicken breast and let it cool down a little. Remove meat from skin and bones
3
Pour broth through a sieve. Wash and drain the raisins. Heat the fat in a saucepan. Sauté the leek in it. Sprinkle with flour and curry, sweat briefly. Pour in the stock while stirring. Add the raisins. Bring everything to the boil, cover and simmer for about 15 minutes
4
Cut the meat into slices and heat in the soup. Refine with cream and season with salt and pepper. Sprinkle with curry