Chicken cream soup with celery, apples and curry

What is the strength in, brother? Definitely in the soup! Especially in February, when the body needs to draw energy from somewhere. We serve the healing chicken broth in the form of a trendy cream soup, adding curry and celery to stir up passion.

Ingredients

• 4 large chicken breast fillets
• 6-7 chicken thighs on the bone
• 1 pack of stalked celery
• 4 apples granny smith or simirenko
• 4 small onions
• 4-5 sprigs of thyme + some more for serving
• olive and butter
• 2 tbsp. l. curry powder
• 200 ml of cream with a fat content of 30%
• salt, freshly ground black and white pepper

Directions

1. Rinse the onions and celery thoroughly. For both celery and onions, cut off the bottom and top, put in a saucepan, add chicken thighs, pour 2.5 liters of cold water, bring to.
2. Place the chicken breast fillet and thyme in the broth, bring to a boil again, cook for 1 minute. Turn off the heat, cover the pan with a lid and a towel, and leave for 20-30 minutes. During this time, the fillet is cooked. Cut the fillets into thin, neat slices. Finely chop the thigh meat.
3. Cut the onion into thin half-feathers, fry in olive oil until golden brown, 7 minutes. Add curry, stir, remove from heat.
4. Peel the apples, remove the core, cut into neat slices; Slice celery thinly. Fry apples and celery in a mixture of butter and olive oil over high heat, 2-3 minutes. Set aside some apples to serve.
5. Strain the broth, use 1.5 L: bring to a boil, add thigh meat, onion with curry, celery with apples. Cook over medium heat for 10 minutes. Pour in the cream, grind the soup with a blender.
6. Place the chicken slices in deep bowls, alternating with apple slices, gently pour the cream soup around. Pepper, garnish with thyme leaves.