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Curry Soup "Ceylon"

4 servings

Ingredients

• 1 Stk Onion
• Chicken meat (cooked, diced) (nach Bedarf)
• Leek (nach Bedarf)
• 80 g butter
• 2 TL Curry powder
• 1 TL Rice flour
• 1 Stk Garlic
• 1 Stk apple, peeled, grated
• 1 Prise Salt
• Ginger (nach Bedarf)
• Nutmeg (grated) (nach Bedarf)
• 1 L Chicken broth
• 120 g Rice (cooked firm)
• Asparagus tips (nach Bedarf)
• 0.12 L whipped cream
• 1 Stk Egg yolk
• Lemon juice (nach Bedarf)
• Worcestershire sauce (nach Bedarf)

Instructions

1. Finely slice onion, cut chicken meat into cubes, and slice leek into rings.
2. Roast everything together in 80 g butter.
3. Fold in curry powder, rice flour, crushed garlic, peeled and grated apple, salt, ginger, and grated nutmeg.
4. Pour in approximately 1 L chicken broth and simmer over low heat for 15 minutes.
5. Before serving, stir in 120 g freshly cooked rice and some asparagus tips.
6. Whisk 0.125 L whipped cream with an egg yolk and use to bind the soup.
7. Season with lemon juice and Worcestershire sauce.

Based on a cookbook by Hans Hofer (1964), adapted with AI.