Mango Soup With Chicken

Preparation:

Preparation: Melt the butter gently in a saucepan and fry the rice for a few minutes together with the curry and the ginger cut into thin slices. Pour the chicken broth into the bowl and cook the rice al dente. Season the soup with the clove powder, the nutmeg, the chilli pepper and the necessary salt. Peel the mango, cut the pulp into cubes and add them to the soup, keeping about a third of them aside. Continue cooking for another 10-15 minutes. Slice the chicken and heat it in a small saucepan with a little broth and the mango kept aside. Distribute the soup into four cups, add the diced mango and the slices of boiled chicken and serve. --- ADVICE. This soup is prepared in India and Sri Lanka in the season when the mango ripens. If partially unripe fruits are used, a soup is obtained that recalls those based on vegetables in Italian cuisine, while well-ripe fruits give this preparation a sweetish flavour.