Poultry curry soup

Name: Poultry curry soup
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 50 g dried. Apricots; 5 TABLESPOONS Orange juice; 1/2-1 collar Soup Greens; 1 medium onion; 1 Chicken breast; 7-10 Tbsp (approx. 400 g; with bone and skin); 20 g butter/margarine; 1 (20 g) go. Tbsp. flour; 1 TEASPOON Curry; 5-7 TABLESPOONS Whipped cream; 7-10 Tbsp salt, white pepper; 2-3 stem(s) Parsley

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

50 g dried. Apricots
5 TABLESPOONS Orange juice
1/2-1 collar Soup Greens
1 medium onion
1 Chicken breast
7-10 Tbsp (approx. 400 g; with bone and skin)
20 g butter/margarine
1 (20 g) go. Tbsp. flour
1 TEASPOON Curry
5-7 TABLESPOONS Whipped cream
7-10 Tbsp salt, white pepper
2-3 stem(s) Parsley

Directions

1
Cut the apricots into thin strips and sprinkle with juice. Leave to stand for about 30 minutes.
2
Clean, wash and chop the soup greens. Peel and halve onion, boil up with 3/4 l water and soup vegetables. Wash and add the chicken, cover and simmer for about 30 minutes
3
Take out the chicken breast and cool it down a little. Remove meat from skin and bone and cut into small pieces. Sieve broth
4
Heat the fat. Sweat flour and curry in it. Deglaze with the broth while stirring. Add apricots and cream. Bring to the boil, simmer for about 5 minutes and season to taste. Heat the meat in the soup. Wash and chop parsley. Arrange the soup and sprinkle with parsley