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40minutes
Heat a frying pan to melt the unsalted butter.
Add onions and fry on medium heat until browned.
Add celery and fry until tender.
Add flour to 1 and fry, then add curry powder and fry.
When the whole is roasted, add (A) and mix.
Add chicken bouillon, mix and bring to a boil.
Boil over low to medium heat for about 30 minutes, strain and complete.
・ Roughly chop the onions and celery in advance.
・ If you get lye, remove it in a timely manner.
・ Chicken bouillon is recommended to be taken from chicken and flavored vegetables.
-Recommended for use as an arrangement for fish, crustaceans, chicken and egg dishes.
・ Be careful not to burn the onions and parsley.
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