Traditional Senegalese Soup '21' Club Recipe

Directions:

1. Peel and core apples and chop. In a heavy kettle heat butter over moderate heat until foam subsides and cook apples, carrots, onion, raisins, and garlic , stirring occasionally, until they begin to soften, 10 to 12 minutes. Add curry powder and cook, stirring, 1 minute. Add flour and cook stirring, 2 minutes. Stir in broth and tomato purée and simmer, covered, 1 hour and 20 minutes. Stir in cream and salt to taste and simmer, uncovered, 10 minutes.
2. 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.
3. Garnish each serving with about 1/2 teaspoon chutney.