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Senegalese Soup (Cold Chicken Curry Soup) Recipe

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This recipe for Senegalese Soup (Cold Chicken Curry Soup), by , is from The FitzPatrick Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pauline FitzPatrick
Added: Monday, July 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 T butter
3 med. onions, chopped
2 celery stalks, chopped
1 T curry powder
1 C Leeks, white part only, chopped
1 clove garlic, chopped
1 C banana, diced
1 1/2 C potatoes, peeled and cubed
2 apples, peeled and chopped
Tabasco to taste
8 C chicken broth
1 C diced, cooked chicken for garnish
1 C cream, chilled

Directions:
Directions:
Melt butter in a skillet, add onions, celery and cook until limp. Add curry and stir to coat. Check to make sure curry flavor is strong enough.

Add leeks, garlic, bananas, potatoes, apples, tabasco and stock. Stir well and simmer for 20 minutes.

Cool slightly and puree mixture in a food processor. It should be very smooth. Pour into a bowl and chill.

Strain mixture when chilled.

When ready to serve, stir in cream.

Garnish with small amount of diced chicken and a scant amount of curry powder.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
This is a fabulous soup and well worth the time it takes to prepare. Persevere!! F Y I: It's the signature soup at 21 Club in NYC!!

 

 

 

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