Cream of salsify soup with curry chicken

Ingredients for 3 servings:

• 300 g salsify
• ½ slice(s) of celeriac, approx. 3 cm thick
• 300 g chicken breast
• 600 ml chicken stock
• 1 m.-sized onion(s)
• 100 ml condensed milk
• 4 tbsp crème fraîche
• 1 tbsp butter
• 1 tsp white wine vinegar
• 1 tsp soy sauce
• 1 tsp oil
• 1 pinch(s) of sugar
• Salt and pepper, white
• 2 tsp curry powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Dice the salsify and celery. Peel and finely chop the onion, and sauté in butter. Add the salsify and celery and sauté with salt and sugar. Deglaze with vinegar, soy sauce, and chicken stock. Simmer for about 10 minutes. Remove the soup from the heat and add the condensed milk and crème fraîche, then puree everything with a hand blender. Season with salt and pepper. Cut the chicken breast into pieces approximately 3 x 3 cm in size. Season with salt, pepper, and curry powder. Fry in oil. Thread the fried chicken breast pieces onto a wooden skewer and serve with the soup or simply add them to the soup as a garnish.