2 cubes of chicken bouillon dissolved in 1/2 liter of water
2 tablespoons of cream
1 tablespoon of curry powder
1/4 cup of freshly squeezed lime juice
1 teaspoon of salt
black pepper to taste
chopped celery or onion
2 cubes of chicken bouillon dissolved in 1/2 liter of water
2 tablespoons of cream
1 tablespoon of curry powder
1/4 cup of freshly squeezed lime juice
1 teaspoon of salt
black pepper to taste
chopped celery or onion
Whisk together the chicken broth and cream in a saucepan until well combined
Mix the curry powder with 1/4 cup of water and add it to the soup preparation
Simmer over low heat for 10 minutes, stirring frequently
Remove from heat and stir in lime juice, salt, and black pepper
Allow to cool for 30 minutes
Chill in the refrigerator for at least an hour
Serve garnished with chopped celery or onion
Serves six.
