Indian Chicken Soup III

Whole chicken cooked together with root Vegetable Recipes and curry spices until tender, disassembled, served in a broth softened with cream and accompanied by toasted almonds.

Ingredients:

For the chicken broth: 1 piece of whole chicken

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150 g of root Vegetable Recipes (celery, carrots, parsley) /td> 1-2 tbsp curry spices several balls of allspice

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several black peppercorns any grains of coriander water salt Finishing: 1 cup whipping cream 1 bag of almonds chilli flakes sugar to taste lime or lemon wedges for garnish snippets of parsley or cilantro for garnish

Procedure:

1. Boil the chicken with Vegetable Recipes and spices in lightly salted water until tender, then strain the broth, skin the chicken and return at least half of the chicken (preferably more) to the broth
2. Add the boiled and peeled almonds to the soup, dry fry them in a pan, pour in the whipped cream, season with chilli spices and season with sugar
3. Serve individual portions on a plate garnished with lime slices and parsley or coriander sprigs.

Recommendation:

The root Vegetable Recipes can be removed after the broth is cooked, or cut into cubes or rounds and returned to the soup.