In the final episode of Tastes Like Home Catherine makes some delicious curried chicken soup.
Ingredients
In the final episode of Tastes Like Home Catherine makes some delicious curried chicken soup.
For the Broth:
- 400g chicken breasts
- 2 tbsp. butter
- 1 medium onion, finely diced
- 2 garlic cloves, crushed
- 1 medium red chili, deseeded and finely diced
- ½ fennel bulb, finely sliced
- 100ml apple juice
- 400ml vegetable stock
For the Soup:
- 4 tbsp. butter
- 4 tbsp. flour
- 1 tbsp. mild curry powder
- 500ml vegetable stock
- 200ml cream
- Salt and freshly ground black pepper
For the Topping:
- 1 medium carrot, peeled and finely diced
- ½ fennel bulb, finely diced
- ½ celery stick, finely diced
- 2 tsp. chopped parsley
- 4 tbsp. sour cream, to garnish
Method
- To make the broth, melt the butter in a large saucepan over a medium to high heat. Add the onion, garlic and chili and sauté for 4 to 5 minutes. Add the fennel and simmer for a further 2 minutes. Pour in the apple juice and bring to the boil. Stir in the vegetable stock and bring to the boil again before adding the chicken breasts.
- Cover with a tight-fitting lid and simmer for 12 to 15 minutes, until the chicken is fully cooked but not overdone. Take out the chicken fillets and set aside to cool. Then shred the chicken with two forks into small bits.
- To make the soup, put the butter, flour and curry powder into a large saucepan over a medium heat and stir well before adding the vegetable stock and the broth from the chicken. Keep stirring until it thickens slightly. Add the cream and stir well.
- Return the chicken to the saucepan and heat through. Check the seasoning, adding salt and a little freshly ground black pepper to taste.
- To serve, ladle the soup into warm bowls. Top with the finely chopped vegetables and garnish with a little sour cream.
