Mulligatawny Soup

Ingredients

• 100 g basmati rice
• Salt
• 1 chicken breast fillet
• 1 onion
• 4 cloves garlic
• 1 tsp ginger (freshly grated)
• 1 Carrot
• 1 parsley root
• 1 apple
• 1 Tbsp clarified butter
• 1 tbsp curry powder
• 1 l chicken broth
• 1 Banana
• 150 g coconut milk
• 2 tbsp lemon juice
• 1 tbsp Raisins
• black pepper from the grinder
• 1 packet garden cress

Instructions

1. 1.

   Wash rice thoroughly under running water in a sieve and then bring to boil with 1½ times the amount of lightly salted water in a pot, cover and let it soak for about 25 minutes over low heat.

2. 2.

   Season chicken breast fillet with salt and pepper. Peel onion and garlic and dice finely. Peel carrot and parsley root and slice.

3. 3.

   Brown the meat briefly in hot clarified butter all around, then add onion, garlic, grated ginger and carrot, season with curry, salt and pepper, pour in broth, cover and let simmer gently for about 15 minutes; remove the meat and cut into cubes.

4. 4.

   Peel banana and chop small. Peel apple, quarter it, remove core and dice. Stir both into soup with coconut milk and blend until smooth. Mix in raisins, let simmer a few minutes, taste and adjust seasoning. Add rice and chicken to soup and warm through (do not boil again). Sprinkle with garden cress before serving.