GETTING READY

1) Slice the leeks, celery and onions thinly.

MAKING

2) Take a pan and melt the butter.

3) Add the vegetables and cook for 3-4 minutes over high heat, stirring all the time.

4) Add the all purpose flour along with the curry and mix properly.

5) Add the chicken broth to it and bring the entire contents to a boil while stirring constantly.

6) Reduce heat and simmer the covered pan for 30-40 minutes.

7) Force the contents through a sieve, mashing the ingredients in the process.

8) Keep it in a refrigerator before serving.

FINALIZING

9) Beat the soup thoroughly after adding cold cream to it.

10) Cook the chicken breast and shred it finely.

SERVING

11) Serve the soup with the classic garnishing of shredded chicken breast and cream.

TIPS

12) This soup can be served both in winter as well as in summer.