Curried Chicken Soup - cooking recipe

Ingredients

1 None chicken (about 1.2kg)
3 None bay leaves
5 None cloves
5 None juniper berries
2 None onions, halved
2 None carrots, peeled and halved
2 None leeks, 1 halved, 1 thinly sliced
80 g butter
50 g plain flour
1 tbsp curry powder
50 g almonds
435 g can pineapple, drained and cut into small pieces
100 ml whipping cream
None None Cayenne pepper, to taste

Preparation

Place the chicken, bay leaves, cloves, juniper berries and 3/4 gallon of water in a stockpot and simmer over medium heat for 30 mins. Add the onions, carrots and halved leek and simmer for 30 mins.
Remove the chicken from the stock and discard the skin and bones. Cut the meat into thin slices. Pour the stock through a sieve into a large bowl.
Melt the butter in a saucepan, add the flour and saute for 3 mins. Stir in the curry powder, then the stock. Simmer for 15 mins.
Heat a frying pan and dry roast the almonds for 3 mins, until golden brown. Add the almonds, pineapple, chicken and sliced leek to the soup and simmer for 5 mins. Stir in the cream and season with salt and cayenne pepper.