You are here

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.

Recipe Summary


Rate It

Your rating: None
Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2710 Calories from Fat 492

% Daily Value*

Total Fat 52 g79.9%

Saturated Fat 34.2 g171.1%

Trans Fat 0 g

Cholesterol 246.1 mg82%

Sodium 5875.8 mg244.8%

Total Carbohydrates 472 g157.3%

Dietary Fiber 15.8 g63%

Sugars 226.6 g

Protein 79 g157.3%

Vitamin A 47.6% Vitamin C 128.2%

Calcium 121.2% Iron 70.2%

*Based on a 2000 Calorie diet

Creme Senegalese Recipe