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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 4 |
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If you like curry, this is the soup for you! This recipe is based on the Traditional Senegalese Soup recipe. Researching the name has shown that it is not a West African dish but an Indian dish. Frequently served as a pureed vegetarian cold soup, I added the chicken, leave it chunky and serve it hot. It is especially nice to serve with Naan, traditional Indian bread which can be found in many of our local grocery stores. Ingredients:
3 medium tart apples, such as granny smith |
2 tablespoons unsalted butter |
2 carrots, chopped |
2 cups cooked chicken, chopped |
1 large onion, chopped |
2 celery ribs |
1/4 cup raisins, golden |
1 garlic clove, chopped |
3 tablespoons curry powder |
2 tablespoons all-purpose flour (preferably unbleached) |
8 cups chicken broth |
1/2 cup coconut milk |
bottled mango chutney |
Directions:
1. Peel and core apples and chop. In a heavy kettle, heat butter over moderate heat until foam subsides and cook apples, carrots, celery, onion, and garlic, stirring occasionally, until they begin to soften, 10 to 12 minutes. Add curry powder, chicken and raisins and cook, stirring, 1 minute. Add flour and cook stirring, 2 minutes. Stir in broth and simmer, covered, 1 hour and 20 minutes. Stir in coconut milk and salt to taste and simmer, uncovered, 10 minutes. Add a dash (or two) of cayenne and white pepper.
2. Optional:.
3. Cool soup and in a food processor or blender purée in batches until smooth. Strain soup through a sieve into a large bowl and chill until cold, 2 to 3 hours. Garnish each serving with about 1/2 teaspoon chutney.
4. This recipe can be made in a crock pot.
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