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Senegalese Soup

rhiannonn's picture
Ingredients
  Onion 1 Medium, chopped
  Carrot 1 Medium, sliced (Pared)
  Celery 1 , sliced
  Butter/Margarine 3 Tablespoon
  Flour 1 1⁄2 Tablespoon
  Tomato paste 1 Tablespoon
  Condensed chicken broth 21 Ounce
  Almond paste 1 Tablespoon
  Red currant jelly 1 Tablespoon
  Cloves 10
  Cinnamon stick 1
  Heavy cream 1 1⁄2 Cup (24 tbs)
  Coconut 2 Tablespoon, shredded
Directions

MAKING
1) In large saucepan, heat butter and saute onion, carrot, and celery, until golden, about 5 minutes.
2) Remove from heat.
3) Add curry powder and flour until well blended.
4) Stir in tomato paste; cook, stirring, 1 minute.
5) Gradually add undiluted chicken broth and 2 cups water; bring to boiling, stirring constantly.
6) Stir in almond paste and jelly; add cloves and cinnamon stick; simmer, uncovered and stirring occasionally, 1/2 hour.
7) Strain the mixture and let it cool.
8) Then refrigerate until very well chilled, several hours or overnight.
9) When ready to serve, skim off any fat from surface.

SERVING
10) Add cream to the soup and blend well.
11) In bouillon cups, pour it.
12) Top each serving with coconut and serve hot.

Recipe Summary

Cuisine: 
European
Course: 
Appetizer
Taste: 
Savory
Method: 
Simmering
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Everyday
Servings: 
10

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