John Myers
Chicken – Curry – Leek – Soup
The perfect chicken – curry – leek – soup recipe with a picture and simple step-by-step instructions.
- 1 kg Chicken breast
- 2 Rods Leek
- 2 Carrots
- 2 Red Paprika
- 3 Onions
- 200 g Cream cheese
- 200 g Processed herb cheese
- 1 l Poultry broth
- 1 tsp Grated ginger
- 300 ml Cream
- 50 ml Teriyaki sauce
- 2 tsp Red curry paste
- 4 tbsp Flour
- 2 tbsp Curry powder
- Salt pepper
- Oil for frying
- 50 g Butter
- 1 bunch Parsley
- Wash the leek thoroughly and cut into very fine rings, cook gently in lightly salted water.
- Wash the chicken fillets, cut into pieces approx. 2 cm in size, season with pepper and salt and fry in a little oil in portions and set aside.
- Wash, peel and core the paprika and cut into fine pieces.
- Cut the onion into fine pieces.
- Sweat the onion and paprika in a little oil.
- Put the fried chicken pieces with the butter in the saucepan and heat briefly.
- Add flour and curry powder, sauté briefly and deglaze with the stock.
- Add processed cheese and melt over medium heat while stirring, stir in the cream.
- Season the prepared vegetable mixture with the teriyaki sauce, curry paste, ginger, pepper and salt.
- With the lid closed, let it steep for about 5 minutes on a low heat, stirring occasionally.
- Finally, chop the parsley, stir in and serve the soup hot.
Facebook Comments