Ferskensuppe m. karry

2 små løg, fint hakket

3 fed hvidløg, fint hakket

1,5 spsk olie

1,5 spsk karry, juster efter smag

1 ds hakket tomat (ca. 400 g)

1/4 L piskefløde (el. madlavningsfløde)

3,5 dl vand

2 bouillon terninger høns el. grøntsags

1 ds Ferskner (ca.480g) væde + frugtkød

salt og peber

Protein: Vælg mellem nedenstående

1 pk kylling filet (ca 280g)

30g tofu

30g rejer

Sprødt element: bagt hvede flute eller baguette 

Tips: vælger du rejer fra frost il jeg anbefale at de lægges i suppen lige inden servering.

Hvis du ønsker suppen uden små løg og tomatstykker, kan suppen sagtens

1. Sauté the onions and garlic in a medium-sized pot until soft and translucent.
2. Add the curry powder and briefly toast to release its aroma.
3. Pour in the peach juice, chopped tomatoes, bouillon, and water. Bring the soup to a boil, then reduce the heat and cover with a lid. Let it simmer for 15 minutes.
4. Meanwhile, cut the peaches into bite-sized pieces and set them aside.
5. If you've chosen chicken or tofu as your protein, cut it into pieces now. Heat a bit of oil in a pan and cook the protein until golden and fully cooked.
6. Add the cooked protein and peach pieces to the soup, and bring it back to a boil. Reduce the heat and let it simmer for another 5 minutes.
7. If you’ve chosen shrimp, they are best served fresh at the table. If the shrimp are raw, give them a quick sauté in a pan with a bit of oil for about 1-2 minutes before serving.
8. Serve in a deep bowl with warm bread or baguette on the side.