Senegalese soup
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Canned chicken broth |
| 1 | Whole Boneless skinless chicken breast; halved | |
| 2 | Onions; chopped | |
| 1 | cup | Chopped celery; some leaves included |
| 1 | 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 |
| Golden raisins; plumped in warm | ||
| Water for 15 minutes and drained | ||
Directions
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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