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Creme Senegalese

Canadian.Recipes's picture
  Butter/Margarine 2 Tablespoon
  Celery stalks 2 , finely chopped
  Grated onion 2 Tablespoon
  Curry powder 2 Tablespoon
  Flour 2 Tablespoon
  Chicken broth 2 Quart, cooled
  Pineapple 1⁄2 Cup (8 tbs)
  Canned pineapple slice 1 Cup (16 tbs)
  Diced cooked chicken 1 1⁄2 Cup (24 tbs)
  Cream 2 Cup (32 tbs)

Heat butter in a large saucepan.
Add celery and onion; cover and cook until celery is tender, stirring occasionally; remove from heat.
Blend curry powder and flour in a bowl; slowly add 1 cup of the chicken broth, stirring until smooth after each addition.
Adding gradually and stirring constantly, pour into mixture in saucepan.
Bring to boiling; continue cooking 5 minutes, stirring constantly.
Continue stirring and gradually add remaining broth; simmer, uncovered, 30 minutes, stirring occasionally.
Remove from heat; sieve mixture.
Stir in the fresh and canned pineapple and the diced chicken.
Cool soup.
Blend cream into cooled soup; chill thoroughly.
Top each serving of chilled soup with whipped cream.

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