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Cold Senegalese Soup

fast.cook's picture
Ingredients
  Butter/Margarine 3 Tablespoon
  Onion 1 Medium, chopped
  Carrot 1 Medium, pared and diced
  Celery stalk 1 , sliced
  All-purpose flour 1 1⁄2 Tablespoon
  Tomato paste 1 Tablespoon
  Condensed chicken broth 21 1⁄2 Ounce (2 Cans, 10 3/4-Ounce Each, Undiluted)
  Water 2 Cup (32 tbs)
  Almond paste 1 Tablespoon
  Currant jelly 1 Tablespoon
  Whole cloves 10
  Cinnamon stick 1
  Heavy cream 1 1⁄2 Cup (24 tbs)
  Shredded coconut/1 cooked carrot, thinly sliced 2 Tablespoon, cooked, shredded (For Garnish)
  Chopped parsley 1 Tablespoon
  Curry powder 2 Tablespoon
Directions

MAKING
1) In a large saucepan heat butter. Add onion, carrot, celery and curry powder and sauté for 5 minutes.
2) Take off from heat.
3) Add flour and mix till well blended.
4) Mix tomato paste and cook stirring for 1 minute.
5) Stir in the undiluted chicken broth and water. Stir and bring to boil.
6) Add almond paste and jelly and stir.
7) Add cloves and cinnamon stick. Simmer and stir for 1/2 hour.
8) Strain and let cool. Chill for several hours or overnight.

SERVING
9) Before serving, skim off any fat from surface.
10) Mix cream and serve in bouillon cups.
11) Sprinkle coconut or carrot slices and parsley on top.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Asian
Course: 
Appetizer
Method: 
Saute
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
0 Minutes
Servings: 
8

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