Juliet's Indian Chicken Soup

Ingredients for 2 servings:

• 2 chicken legs
• 2 clove(s) garlic, chopped
• 2 cm ginger, peeled, grated
• 1 bunch coriander greens, coarsely chopped
• 1 medium-sized onion(s), chopped
• 125 g crème fraîche
• 750 ml water
• 1 stalk(s) cinnamon, about 4 cm of it
• 3 cloves
• 2 cardamom pods
• 5 peppercorns, black
• 1 star anise
• 1 tsp cumin, whole or caraway
• some clarified butter
• salt and pepper
• 2 tbsp lemon juice, approx.

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

To make the spice bag, roughly crush the dry spices (cinnamon stick to cumin) in a mortar and pestle, place them on a piece of gauze bandage (approx. 10 cm), and tie the bag. Alternatively, you can put the spices in a large metal tea infuser. Cut the chicken thighs apart at the joint. Melt 1 tablespoon of clarified butter in a tall saucepan. Add the onion and meat and sauté for 10 minutes, stirring frequently. Finally, add the garlic and ginger and sauté for a few minutes. Pour in 750 ml of water, hang the spice bag on top, season with salt, and bring to a boil. Then reduce the heat and simmer for about 40 minutes, until the meat is cooked and starting to fall away from the bone. Remove the soup from the heat. Remove the thighs from the soup, remove the meat, and cut into bite-sized pieces. Return the meat to the soup. Stir in the coriander and crème fraîche. Season with salt and pepper. Add the lemon juice. The recipe’s recipe serves 2 people as a main course or 4 people as an appetizer. The soup is traditionally served on its own. If you like, you can also add cooked rice or vermicelli before serving. Caution: The lemon juice in the soup isn’t for everyone! If you’re making the soup for the first time, it’s best to test it on a small batch first. We love the tart flavor and usually add double the amount of lemon juice.