Chicken curry soup

Ingredients for Chicken curry soup

Instructions for Chicken curry soup

To prepare the Chicken curry soup recipe, please follow these instructions:

The day before: Bring the cleaned poulard boil well covered by water. Remove the foam when it boils add the lemon slices, salt, onion and soup and cook poularden softly under the lid may about 45 minutes.

In the afternoon: take poularden up, foam fat from soup and si. Saute the onion, Apple and Curry in the butter, without Brown. Add the broth and let it cook for about 20 minutes, covered. Boil it to last 5-7 minutes with whipping cream or sour cream and saffron. Share while poularden, pull the skin of, remove the legs and cut the meat into neat little pieces. Warm them in the soup right in the end. Taste it to.

Before serving: the soup may well stand to be cooked finished some hours in advance, but it will be the best and most beautifully, if you then wait to cook it the final minutes with whipping cream and saffron and then just finally get pieces of meat and possibly. the fine onion rings in. give hot flute to. Server the soup with a glass of dry sherry.