Poultry curry soup

Name: Poultry curry soup
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 50 g dried apricots; 1 collar Soup vegetables; 1 Onion; 1 TABLESPOON Vegetable broth (instant); 1 (approx. 400 g, on bone, with skin) Chicken breast; 1/2 bunch Parsley; 20 g Butter or margarine; 20 g Flour; 100 g Whipped cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON Curry; 7-10 Tbsp Sugar; 1 TEASPOON Lemon juice

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

50 g dried apricots
1 collar Soup vegetables
1 Onion
1 TABLESPOON Vegetable broth (instant)
1 (approx. 400 g, on bone, with skin) Chicken breast
1/2 bunch Parsley
20 g Butter or margarine
20 g Flour
100 g Whipped cream
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON Curry
7-10 Tbsp Sugar
1 TEASPOON Lemon juice

Directions

1
Cut the apricots into thin strips and pour warm water over them. Clean, wash and cut the soup vegetables into pieces. Peel and roughly dice the onion. Bring 1 litre of water to the boil in a pot, stir in the vegetable stock. Wash the chicken breast thoroughly. Add soup vegetables, onion and chicken breast to the boiling broth and simmer covered for about 30 minutes. Wash parsley, dab dry and chop. Remove chicken breast, remove from skin and bone and dice the meat. Heat the fat in a pot, dust with flour and sauté. Add chicken stock and cream while stirring constantly and bring to the boil. Season to taste with salt, pepper, curry, sugar and lemon juice. Drain the apricots. Put some apricot strips aside, add the rest with the chicken breast to the soup and bring to the boil briefly. Serve in soup bowls sprinkled with remaining apricot strips and parsley
2
Plate: Winterling
3
Paper serv.: Paperproducts
4
own: bowl