Buy all ingredients right below the recipe
INGREDIENTS FOR THE CROUTONS
- 2 drier kifli
- 80 g butter
INGREDIENTS FOR THE SOUP
- 200 g cooked chicken meat
- 200 g canned peas
- 40 g butter
- 1 liter chicken stock
- 200 ml cream, min. 31%
- 1 tablespoon plain flour
- 1.5 tablespoons curry powder
- Salt
PREPARING THE CROUTONS
- 1Preheat the oven to 180°C.
- 2Cut the kifli into 1 cm pieces, place them on a baking tray and add the butter. Put the tray into the preheated oven for 12 minutes, until the croutons are golden brown. Turn the croutons occasionally.
PREPARING THE SOUP
- 1Cut the chicken into 1.5 cm cubes.
- 2Melt the butter over low heat. Add the flour and stir continuously for 2 minutes. Add the curry powder and stir for 1 minute.
- 3Add the chicken stock, mix thoroughly, then bring to a boil. Reduce the heat to one-third and cook the soup for 12 minutes, stirring occasionally. Add the cream, the diced chicken, and cook for another 3 minutes.
- 4Add the drained peas, season with salt and pepper to taste, then boil for 1 minute.
Tip
It's best to use the meat from the chicken you used to make the broth.
