This is one of my favourite soups. Really easy to make and it packs a bit of a kick depending on how adventurous you are with the spices and chili peppers.
1 large leek
1 medium red onion
1 red pepper
1 – 2 chili peppers
2 tsp curry powder
2 tsp paprika
700 ml chicken stock or 700 ml water with 2 chicken bouillon cubes
3 dl crème fraiche
1 small can of corn niblets
600 gr chicken filets
1. Chop the leek into thin strips. As you can see from the photo, you’ll want about 8 cups of the sliced leek. You may need more than one leek depending on what you find in your local store.
2. Slice the onion and red peppers thinly.
3. Finely chop the chili peppers. Depending on how hot you like it and the size of the chili peppers you may find one is enough.
4. Add about 2 tbsp of olive oil into a large saute pan. Let it heat on medium for a couple of minutes and then add the chopped and sliced leek, onion, red pepper, and chilis.
5. Sauté until tender. I add about a half cup of water to the pan, cover it with the lid and let it do its thing while I slice up the chicken.
6. In a large pot, add 700 ml of chicken stock or 700 ml of water with 2 chicken bouillon cubes, and bring to a boil.
7. Chop chicken filets into small pieces and add to boiling stock/water. Cook chicken through.
8. Just before it’s done, add 2 tsp each of curry powder and paprika to the leek and onion mix and stir thoroughly. Add the leek and onion mix to the chicken pot.
9. Turn the heat off and add the crème fraiche and allow to heat through.
10. The corn is added at the end just before serving.
11. Serve with crusty bread and enjoy!
- You can always adjust the spices and chili peppers to your own taste. Experiment!
- If you want a thicker (or thinner) soup just play around with the amount of chicken stock or water you use.