Leek curry cream soup

Name: Leek curry cream soup
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 TEASPOON Peppercorns; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 500 g Leeks (leek); 2 tablespoons (30 g) Raisins; 2 tablespoons (30 g) Butter or 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 TEASPOON Peppercorns
7-10 Tbsp Salt
7-10 Tbsp white pepper
500 g Leeks (leek)
2 tablespoons (30 g) Raisins
2 tablespoons (30 g) Butter or 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 and peppercorns in 1 litre salted water. Cover and simmer for about 45 minutes. Skim off any foam that may have formed. Clean the leek, wash thoroughly and cut into thin rings.
2
Remove the chicken breast and let it cool down a little. Remove flesh from skin and bone. Pour stock through a sieve. Wash the raisins and let them drip off. Heat the fat in a pot. Brown the leek in it. Sprinkle with flour and curry, sweat briefly. Add the stock while stirring. Add the raisins. Bring everything to the boil, cover and simmer for about 15 minutes. Cut meat into slices and heat up in the soup.
3
Brown the leek in it. Sprinkle with flour and curry, sweat briefly. Add the stock while stirring. Add the raisins. Bring everything to the boil, cover and simmer for about 15 minutes. Cut meat into slices and heat up in the soup. Refine with cream and season to taste with salt and pepper. Dust with curry