Curry Soup
(serves 4)

Preparation:

Cut chicken into small pieces and cook. Stew leek. Cook and puree carrots. Add the chicken broth and stir in cream. 
Season with salt, pepper and curry to taste. Stir in butter.  

Ingredients:

4 small chicken 
breasts
 4 leeks
 finely diced
 1 kg (2 ⅛ lb) carrots
 1 l (4 coups)
 chicken broth
 Curry
 2 cups cream
 (also possible
 1 cream/ 
1 créme fraiche
 or sour cream) 
salt, pepper 
1 tbsp. butter  

This recipes will be change monthly, so you have a new choice.