Cream Soup Senegalese

Canadian.Recipes's picture

Apr. 11, 2011


Leeks 2
Onions 2
Celery sticks 4
Butter 4 Tablespoon
Curry 1 Tablespoon
All purpose flour 3 Tablespoon
Chicken broth 2 Quart
Cream 1 Cup (16 tbs)
Chicken breasts 2



1) Slice the leeks, celery and onions thinly.


2) Take a pan and melt the butter.

3) Add the vegetables and cook for 3-4 minutes over high heat, stirring all the time.

4) Add the all purpose flour along with the curry and mix properly.

5) Add the chicken broth to it and bring the entire contents to a boil while stirring constantly.

6) Reduce heat and simmer the covered pan for 30-40 minutes.

7) Force the contents through a sieve, mashing the ingredients in the process.

8) Keep it in a refrigerator before serving.


9) Beat the soup thoroughly after adding cold cream to it.

10) Cook the chicken breast and shred it finely.


11) Serve the soup with the classic garnishing of shredded chicken breast and cream.


12) This soup can be served both in winter as well as in summer.

Recipe Summary

Difficulty Level: Medium
Cook Time: 10 Minutes
Ready In: 10 Minutes
Servings: 10

Nutrition Facts

Serving size

Calories 228Calories from Fat 58

 % Daily Value*

Total Fat 6 g9.2%

Saturated Fat 4 g20%

Trans Fat 0 g


Sodium 564 mg23.5%

Total Carbohydrates 31 g10.3%

Dietary Fiber 1 g4%

Sugars 11 g

Protein 11 g22%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet