Senegalese soup

Yield: 6 servings

Measure Ingredient
4 cups Canned chicken broth
1 \N Whole Boneless skinless chicken breast; halved
2 \N Onions; chopped
1 cup Chopped celery; some leaves included
1 \N Golden Delicious apple; peeled, chopped
2 tablespoons Vegetable oil
2 tablespoons Curry powder; or to taste
2 tablespoons All-purpose flour
1 cup Half-and-half
\N \N Golden raisins; plumped in warm
\N \N Water for 15 minutes and drained

In a skillet bring 3 cups of the broth to a boil, add the chicken, reducing the heat to keep the broth at a bare simmer, and simmer it, turning it once, for 8 minutes, or until it is springy. Transfer the chicken to a cutting board, reserving the broth, and chop it. In a large saucepan cook the onions, the celery, and the apple in the oil, covered, over moderately-low heat, stirring occasionally, for 10 minutes, or until the vegetables are softened. Stir in the curry powder and cook the mixture, stirring, for 3 minutes, and stir in the remaining 1 cup broth. Bring the liquid to a boil and simmer the mixture, stirring occasionally, for 10 minutes. In a food processor or blender puree the mixture, transfer the puree to a bowl, and stir in the reserved broth and the chicken. Let the mixture cool, stir in half-and-half, and chill the soup, covered, for 3 hours, or until it is cold. Garnish the soup with the raisins. This recipe yields 6 one-cup servings.

Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-D256 broadcast 04-25-1998) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

11-04-1998

Recipe by: Sara Moulton

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