Chicken and leek soup with curry

Chicken and leek soup with curry
Chicken and leek soup with curry 5 1 Stefano Moraschini

Instructions

Picture and photo of Chicken and leek soup with curry

VELVETY 04758 chicken and LEEK CURRY INGREDIENTS for 4 PEOPLE 400 g of chicken breast, 200 g leeks, a nut for chicken broth, 2 tablespoons flour, 3 tablespoons butter, 2 tablespoons of sherry, 6 tablespoons of cream, egg yolk, 2 sprigs of tarragon, a spoonful of curry, salt. Eliminate the fat and the filaments to the chicken breast. Wash it, dry it and split it into pieces of approximately 2 cm. Remove roots, green leaves and surface membranes to the leeks. Wash them and cut them into strips. Pour into a container suitable for microwaves leeks with butter. Cook at full power for a minute and mix them. Add the chicken pieces, continue cooking for 2 minutes bathed with sherry and stir and cook for a further 2 m. Bring to a boil a liter of water and mix in the nut. Chicken and Leek puree with curry and broth until mixture is smooth. Keep aside 1/2 cup of broth and let it cool. Dissolve flour in cold broth kept aside and unite it to the smoothie. (If the flour has formed lumps pass the soup through a strainer, close-mesh before adding). Put the puree in a microwave-able Bowl, add the salt and a sprig of tarragon, washed and dried. Cook 5 minutes to shake the maximum power. Beat the mixture with a whisk by hand and place back in the oven for a further 5 m. Mix egg yolk and cream in a bowl. Remove the Pan from the oven, add the whipped cream mixture, stirring with the whisk. Stir quickly otherwise the velvety heat continues to cook a few moments still out of the oven, can thicken the egg yolk, forming lumps. Pour into a soup tureen, garnish with remaining tarragon, washed and dried and serve. Complete this dish with HAZELNUT CROSTINI: 100 g of sliced bread, 50 g butter, 40 g chopped hazelnuts, white pepper and salt. Heat the oven to 200° divide the butter into pieces and put them in a bowl, let them 15 minutes at room temperature. Add salt and pepper. Work the butter for 5 minutes with wooden spoons, until mixture is creamy. Line a plate with a piece of parchment paper. Spread the butter on the bread slices, on one side only, using the blade of a knife. Remove the crust from the bread slices with a serrated knife and cut each slice into two triangles. Place triangles of bread on the plate, with the buttered side facing upwards, spolverizzateli with chopped hazelnuts, and join with the blade of the knife. Bake and cook for 3 m.

Chicken and leek soup with curry

License

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