Asian Fondue with Clear Soup

Rinse chicken. Clean, rinse and coarsely chop the greens. Bring greens, chicken, peppercorns, salt and bay spice to a boil in water. Simmer on low heat for 1 1/2 hours. In the meantime, cut the pork and chicken breasts into thin slices.

For the cheese sauce, mix the cream cheese with sherry and milk until smooth. Chop the pistachios and stir them in.

For the apple sauce, rinse the apples and grate coarsely. Stir apricot jam through with lemon and orange juice and season with mustard and cayenne pepper. Fold in grated apples and mix well.

Pour the finished clear soup through a sieve into a fondue pot (continue to use the soup chicken). Serve vegetables and meat separately. Fill sauces into dessert bowls.

At the table, the meat is cooked in the clear soup, put on forks. The vegetables are added to the clear soup in portions and fished out with sieves. Drink cooked clear soup to finish.

Khb 12/97

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