Curry soup with chicken breast

Name: Curry soup with chicken breast
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 1 bunch of greens; 2 Chicken breasts (with skin and bone; approx. 700 g); 7-10 Tbsp Salt; 7-10 Tbsp some black peppercorns; 1 Bay leaf; 1 Onion; 40 g Butter or margarine; 50 g Flour; 5-6 Tbsp Curry; 7-10 Tbsp white pepper; 1 pinch Sugar; 300 g Whipped cream; 40 g Almond leaves; 7-10 Tbsp Chervil

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 8

1 bunch of greens
2 Chicken breasts (with skin and bone; approx. 700 g)
7-10 Tbsp Salt
7-10 Tbsp some black peppercorns
1 Bay leaf
1 Onion
40 g Butter or margarine
50 g Flour
5-6 Tbsp Curry
7-10 Tbsp white pepper
1 pinch Sugar
300 g Whipped cream
40 g Almond leaves
7-10 Tbsp Chervil

Directions

1
Clean, wash and cut the soup greens into large pieces. Wash the chicken breast and boil in 2 litres of water with the soup vegetables. Add 2 teaspoons of salt, peppercorns and bay leaf.
2
Cook everything at medium heat for about 30 minutes. Remove the meat. Pour stock through a sieve and put aside. Remove meat from skin and bones. Peel onion and chop finely. Heat the fat in a pot.
3
Sauté the onion in it. Add flour and curry and sauté. Deglaze with the broth, bring to the boil and simmer for a while. Refine with 100 g cream. Season to taste with salt, pepper and sugar. Cut the chicken meat into slices and warm it up briefly in the soup.
4
Roast the almonds in a pan without fat until golden brown, take them out. Whip 200 g whipped cream until semi-stiff. Arrange curry soup in small bowls. Add a dollop of cream and sprinkle with flaked almonds.
5
Garnish with chervil. Croutons are delicious with it.