1.5 l water
2 chicken stock cubes
250 g chicken fillet, chopped
1 laurel leaf
1 tbsp olive oil
2 red Sweet Palermos, with the seeds removed, cut into semi-circular strips
1 tbsp olive oil
1 small leek, sliced into rings
1 small carrot, finely diced
2 sticks of celery, chopped
½ tsp curry powder
3 sprigs of celery leaves, coarsely chopped
Salt and pepper for seasoning
1 Add 2 chicken stock cubes to 1.5 l water in a saucepan and bring to the boil. Then add the chopped chicken and laurel leaf. Leave the pan over a low heat.
2 In the meantime, fry the strips of red Sweet Palermo in a little oil for a few minutes, until soft, then put them to one side.
3 Using the same frying pan, briefly fry the leek, carrot and chopped celery sticks in some olive oil. Sprinkle in some curry powder and mix well.
5 Add all the vegetables – including the Sweet Palermo strips – to the pan of stock, then bring it back up to the boil and cover, cooking over a medium heat for a further 3 minutes. Remove the laurel leaf, then serve the soup garnished with some coarsely chopped fresh celery leaves. If desired, season to taste with a little salt and freshly ground black pepper.
Tip: Serve with rustic bread and herb butter