chicken curry soup
- 1 leek
- 2 onions
- 2 chickenbreasts
- 1 liter
g creme fraiche
salt, white pepper, curry
onions in little pieces and let it simmer in oil until it is glassy
the chickenbreasts, cut it pieces and add it to the onions.
the instant chickensoup and boil it up
it simmer lightly around 8 minutes
the Poree into pices (ca. 5 cm).
3 Minutes add maize and leek.
servering add the creme fraiche and the spices.