Description
This is a very unusual version of chicken soup - hot, spicy, but at the same time, velvety and creamy on the palate, bright, beautiful and fragrant. This is probably the most delicious chicken soup I've ever tasted. If You love to experiment with flavors, I highly recommend to try to cook this soup! I think You will not be disappointed!
Ingredients
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Chicken
600 g
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Water
1500 ml
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The Apium graveolens Dulce
1 piece
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Green onions
1 piece
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Butter
30 g
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Garlic
1 tooth
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Peppers red hot chilli
1 piece
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Cardamom
3 piece
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Bay leaf
1 piece
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Cinnamon
1 piece
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Carnation
2 piece
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Flour
30 g
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Cream
150 g
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Curry
1 tsp
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Spices
Cooking
The chicken breast and the bones placed in a pot, fill with water and put on to cook in the broth. When it boils, remove the foam, add salt and cook for 30 minutes on low heat. Dice throw, from the breast, remove the skin, remove bones, flesh cut into thin strips.
The white part of green onions should be cut into thin strips, celery, thinly slice.
Butter frying in a pan. Peel a garlic together with chilli and other spices and fry 2-3 minutes.
Pepper, garlic, and spices to remove. Put in a pot of green onions and celery and fry a little, sprinkle with flour and brown.
Take the pan off from the stove. Hot strain the broth through a very fine sieve into the pan with the vegetables and stir. Bring to a boil, add chicken. Turn off the heat.
Add to the pan mixed with curry cream and let stand 3 minutes. The soup does not boil! Add salt to taste and freshly ground white pepper. Bon appetit!
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