Shake off bamboo shoots, cut into narrow strips. Dice turkey breast and onion, cut leek into rings. Fry meat in portions, add vegetables and stew briefly. Sprinkle with curry, douse with chicken soup. Bring to the boil and simmer for five minutes.
Add crème fraîche to soup, mix in sauce binder, cut apples into narrow wedges, add and cook briefly. Season with salt, pepper and curry.
quoted from Soups that always taste Landwirtschaftsverlag Münster-Hiltrup
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