Senegalese soup is a smooth cream of chicken with curry. A classic French adaptation of Oriental tastes, this soup is elegant and smooth, and acceptable as a beginning to any meal.
|celery stalks, chopped||2||4||6||10|
|apples, peeled and chopped||2||4||7||10|
|butter||3 tbs||6 tbs||10 tbs||3 sticks|
|curry powder||2 tbs||4 tbs||8 tbs||¾ c|
|all-purpose flour||¼ c||½ c||¾ c||2 c|
|chicken stock or broth||4 c||8 c||4 qts||8 qts|
|salt (to taste)|
|chili powder (to taste)|
|cayenne (to taste)|
|heavy cream||2 c||4 c||5½ c||10 c|
fresh parsley, chopped
avocado, peeled and chopped
In a large saucepan (or two kettles) sauté the onions, celery, and apples in the butter until the mixture is soft but not browned. Add the curry powder and sauté for 2 minutes more, then add the flour, stirring well. Cook, stirring, for a minute or so more. Gradually stir in the chicken stock or broth and cook the soup until it thickens. Add the salt, chili powder, and cayenne to taste.
Puree the mixture in a blender or put through a food mill, a few cups at a time, until smooth. Chill the soup, if serving it cold. Just before serving, stir in the cream and garnish each portion with parsley (hot) or avocado (cold).
note: While the soup can be served hot or cold, it is best (and easiest for a crowd) if served cold.
This recipe is taken from Cooking for Crowds by Merry “Corky” White. We are publishing a 40th edition of this classic cookbook in December.