Curry soup with Apple

Description

This is the French version of the soup, having roots in Indian cuisine. Perhaps the soup made its way through the British colonists from India to England, and subsequently fell in France. Of course, the French version of the Potage Mulligatawny is significantly different from the Indian version, however, notes curry still remind of its origins.

Ingredients

Apple

2 piece
Broth

1.25 l
Chicken breast

1 piece
Carrots

1 piece
The Apium graveolens Dulce

1 piece
Onion

1.5 piece
Butter

100 g
Cream

300 ml
Flour

2 Tbsp
Figure

100 g
Curry

1 Tbsp
Seasoning

1 tsp
Salt
Lemon juice

2 tsp

Cooking

The soup is prefabricated and consists of a base, filling and topping. 1. For the basics of onions, celery and carrots cut into dice.

2. Apples peel and grate lemon juice so they do not darkened. Peel do not throw.

3. In a saucepan melt the butter, put the chicken breast skin-side down and fry until Golden brown. Add the onion, celery, carrots, peel apples and Provencal herbs. Add the broth, curry and cook over low heat for 50 minutes.

4. At this time, in a frying pan, melt second half of butter for the filling. Half of onion diced and saute over medium heat in oil until transparent. Add the flour, stir and cook one minute. A thin stream in several stages to introduce the warm cream, stirring everything well until smooth. Boil the filling on low heat for 5 minutes.

5. For garnish rinse the rice until clear water and boil for 12 minutes. Rinse the rice with cold water to stop the cooking process, and drain in a colander.

6. Bacon cut into strips and fry in a dry pan until Golden brown.

7. From the basics to remove the breast. The rest of the base through a sieve. Add the rice, season with salt, bring to boil, reduce the heat to low and cook on low heat for 15 minutes. After 15 minutes, add dressing, bring to boil and boil on low heat for a few minutes.

8. Apples cut into small cubes, breast in small strips.

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