Chicken curry leek soup

Ingredients for 8 servings:

• 1 kg chicken breast (organic)
• 2 stalk(s) leeks
• 600 g mushrooms
• 2 bell peppers, red
• 2 m.-sized onion(s)
• 1 cup cream cheese spread, approx. 200 g
• 1 cup of herb melted cheese, approx. 200 g
• 1 liter chicken broth
• 150 ml whipped cream
• 50 ml teriyaki sauce
• 2 tsp red curry paste
• 3 tbsp, heaped flour
• 2 tbsp, heaped curry powder
• 3 tbsp, heaped parsley, dried
• 50 g margarine or butter
• salt and pepper
• Oil for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Ideal party soup

Clean the leek, trim the root end and 2/3 of the green parts. Cut the rest into approximately 5 mm wide rings, rinse well, and cook in lightly salted water. In the meantime, wash the chicken breast fillets, cut into approximately 2 cm pieces, and fry them in a little oil in a deep pan, then set aside. Wash the bell peppers, remove the seeds, and cut them into approximately 1 cm pieces. Peel the onions and sauté them with the bell peppers in a little oil. After about 5 minutes, add the cleaned and sliced ​​mushrooms and sauté for another 5 minutes, then set aside. Return the fried chicken pieces to the pan with the margarine or butter and heat briefly. Add the flour and curry powder, sauté briefly, and then deglaze with the stock. Add the cream cheese and melt over medium heat, stirring constantly. Stir in the cream. Add the prepared pepper, onion, and mushroom mixture along with the cooked leek, and season with the teriyaki sauce, curry paste, and a little pepper. Cover and simmer for about 5 minutes over low heat, stirring occasionally. Finally, stir in the parsley and serve the soup hot.