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Senegalese Soup

Western.Chefs's picture
Ingredients
  Butter 1⁄4 Cup (4 tbs)
  Onions 2 Medium, coarsely chopped
  Celery stalks 3 , chopped
  Flour 2 Tablespoon
  Curry powder 1 Tablespoon
  Apples 2 , peeled and chopped
  Diced cooked chicken 1 Cup (16 tbs)
  Chicken broth 2 Quart
  Bay leaf 1
  Light cream 1 Cup (16 tbs), chilled
Directions

1. Melt the butter in a skillet, add the onions and celery and cook until the vegetables are limp. Add the flour and curry powder and cook, stirring, several minutes.
2. Transfer the mixture to an electric blender. Add the apples, chicken and about one cup chicken broth. Blend until smooth.
3. In a saucepan combine the pureed mixture with the remaining broth, add the bay leaf and bring to a boil. Remove the bay leaf and chill.

Recipe Summary

Cuisine: 
African
Course: 
Appetizer
Method: 
Blending
Dish: 
Soup
Ingredient: 
Chicken

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