Mulligatawny Soup (Natsuppe)

Name: Mulligatawny Soup (Natsuppe)
Yield: 5
Ingredients: Freshly ground pepper; Salt; 1 dl Cream 13; 1 clove Garlic; 1 large Onion; 1 large Red bell pepper; 1 tsp Thyme; 1 l Water; 2 tbsp Curry; 2 Leeks; 2 Tomatoes; 3 tbsp Cornstarch in 1 dl. water; 600 g Chicken breast

Midnight snacks

Cook time: 0 min.
Servings: 5

Ingredients for Mulligatawny Soup (Natsuppe)

		Freshly ground pepper
		Salt
1	dl	Cream 13
1	clove	Garlic
1	large	Onion
1	large	Red bell pepper
1	tsp	Thyme
1	l	Water
2	tbsp	Curry
2		Leeks
2		Tomatoes
3	tbsp	Cornstarch in 1 dl. water
600	g	Chicken breast

Instructions for Mulligatawny Soup (Natsuppe)

To prepare the Mulligatawny Soup (Natsuppe) recipe, please follow these instructions:

Chicken breast cooked in the water for about ½ hour. Addressed, if applicable. bones removed, cut into smaller pieces (sliced).

Onions, leeks and bell peppers cut into rings. Tomatoes chopped fine. Vegetables and thyme is given a rehashing in the soup.

Curry powder and corn starch is mixed in cold water and add under stirring. Boil the soup through and add the cream. Season with salt and pepper.

Chicken pieces warmed through in the soup.

Mulligatawny Soup (Natsuppe)

Ingredients for Mulligatawny Soup (Natsuppe)

Instructions for Mulligatawny Soup (Natsuppe)

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