👨🍳 Method
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1
Peel the apple and remove the core.
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2
Cut the apple into brunoise (small dice).
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3
Mince the onion and garlic.
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4
Cut the celery into small crescent shapes.
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5
Sauté these vegetables in butter.
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6
Sprinkle with 2 tablespoons curry powder.
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7
Deglaze with the poultry stock.
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8
Bring to a boil and simmer gently for 25 minutes.
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9
Cut the chicken fillet into julienne (thin strips).
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10
Whip the cream with 1 tablespoon curry powder.
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11
Skin and deseed the tomatoes.
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12
Add the chicken strips to the soup after 25 minutes of simmering.
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13
Cut the tomatoes into brunoise.
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14
Add the tomatoes 1 minute before the soup finishes cooking.
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15
Remove from heat and fold in the whipped cream.
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16
Serve immediately.
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