Curry Soup

Name: Curry Soup
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 1 Chicken (approx. 1.2 kg); 1 Soup bunch; 1 TEASPOON black pepper; 1 Onion; 2 Bay leaves; 1 TEASPOON ground cilantro; 1 TEASPOON Cloves; 1 TEASPOON Juniper berries; 1 green and red pepper; 1 collar Chives; 1 glass (330 ml) sweet and sour pumpkin; 1 can(s) (425 ml) Vegetable corn; 40 g Butter or margarine; 40 g Flour; 2-3 TABLESPOONS Curry; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp pink peppercorns

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

1 Chicken (approx. 1.2 kg)
1 Soup bunch
1 TEASPOON black pepper
1 Onion
2 Bay leaves
1 TEASPOON ground cilantro
1 TEASPOON Cloves
1 TEASPOON Juniper berries
1 green and red pepper
1 collar Chives
1 glass (330 ml) sweet and sour pumpkin
1 can(s) (425 ml) Vegetable corn
40 g Butter or margarine
40 g Flour
2-3 TABLESPOONS Curry
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp pink peppercorns

Directions

1
Wash the chicken and bring to the boil covered with salted water. Clean, wash and coarsely chop the soup greens. Peel onion. Add soup greens, pepper, onion, bay leaf, coriander, cloves and juniper to the chicken.
2
Cover and cook on low heat for 1 hour. In the meantime, clean and wash the peppers and cut them into fine strips. Wash the chives and cut into small rolls. Drain pumpkin and corn.
3
Take the chicken out and let it cool down a little. Sieve the broth. Remove skin and bones from chicken. Cut meat into bite-sized pieces. Heat the fat in a pot and sauté the flour in it. Add curry and deglaze with 1 litre stock while stirring.
4
Bring to the boil once. Bring the rest of the stock to the boil. Cook peppers for about 5 minutes, drain on a sieve. Add to soup with corn, pumpkin and meat. Season to taste with curry, salt and pepper.
5
Serve the soup sprinkled with chives and pink pepper.