Young Onion Whipped Cream Soup

Cut chicken breast into bite-sized cubes. Peel garlic, chop finely. Clean the spring onions, cut into 1 cm thick rings. Roast the chicken breast in clarified butter.

Now sprinkle with curry, keep warm. Melt butter in a saucepan. First sauté the garlic in it, then add the spring onion rings and a good pinch of sugar.

Sauté briefly, turning in the butter, until soft. Pour in stock and whipping cream, season with salt and season with pepper. Simmer on low heat for 4 minutes. Mix the cornstarch in a little water, add to the soup and let it boil repeatedly. Season to taste with wine, salt and freshly ground pepper. Serve with the roasted chicken breasts.

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Tip: You can use butter instead of clarified butter in most cases.

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