Creamy Chicken Curry Soup

Ingredients

• 1 Carrot
• 0.25 celery root (about 150 g)
• 1 onion
• 1 soup chicken (about 1.2 kg)
• 1 tsp peppercorns
• 2 Bay leaves
• 4 juniper berries
• 3 cloves of garlic
• Salt
• 1 stalk leek
• 2 tbsp butter
• 1 tbsp flour
• 300 ml heavy cream
• 2 tbsp Curry Powder
• 0.5 bunch Chives
• Pepper
• nutmeg

Instructions

1. 1.

   Wash, peel and cut the carrot and celery root into large pieces. Peel and halve the onion. Rinse the soup chicken inside and out and place it in a pot. Add the vegetables and fill with water until everything is covered. Add peppercorns, bay leaves, juniper berries, garlic cloves and 1 tsp salt. Bring to a boil, then reduce heat so it simmers gently. Cook for about 1½ hours, skimming foam as needed.

2. 2.

   Remove the chicken and separate the meat from the bones. Remove skin and cut or shred the meat into small pieces. Strain the broth through a sieve and measure out 1 l.

3. 3.

   Slice the leek lengthwise, wash, trim and cut into strips about 0.5 cm wide. In another pot melt butter and sauté the leeks. Sprinkle flour and stir to make a light roux. Pour in the chicken broth, add cream and curry powder and simmer for about 10 minutes. Remove from heat, add the chicken meat and season with salt, pepper and nutmeg.