Chicken Soup with Curry Yogurt - Kycklingsoppa med curryyoghurt

CHICKEN SOUP WITH CURRY YOGURT

Kycklingsoppa med curryyoghurt

Serves 4

1 whole chicken

1 onion

2 carrots

3 garlic cloves

a 3-inch piece fresh ginger

½ leek

4 bay leaves

0.2 cup tomato paste

2 pinches chili flakes

2 chicken or vegetable bouillon cubes

16 cups water (I'm sure there's a larger,

more adequate measurement for that ...)

Curry yogurt:

0.6 cup cooking yogurt

2 tablespoons curry

1 tablespoon runny honey

salt, pepper

For serving:

edible cress

Peel onion, carrots, garlic and ginger and cut in smaller pieces. Slice the leek. Put all the vegetables in a large saucepan. Add bay leaves, tomato paste, chili flakes, bouillon cubes and the whole chicken. Pour in water enough to cover all ingredients, approx 16 cups (4 liters in metrics). Bring to a boil, lower to medium heat and boil for 1½ hours.

Curry yogurt:

Quickly blend together cooking yogurt, curry and honey and flavor to taste with salt and pepper. Store cold until serving.

When the chicken is done, take it up and allow to cool slightly. Meanwhile, mix all ingredients in the saucepan with a hand mixer until smooth. Adjust the seasoning if necessary, dilute with some lukewarm water if the soup is too thick.

Cut off the chicken meat and cut in smaller pieces. Top the hot soup with chicken, a dab of curry yogurt and some cress or other green herbs. If you desire, you can also powder with some extra curry.

Enjoy!

Bella