Nov 17, 2006
Senegalese Soup
- 5 tbsp butter
- 1/2 onion, minced
- 1 carrot, coarsely chopped
- 1 celery stalk, coarsely chopped
- 1 1/2 tsp curry powder
- 2 small cinnamon sticks
- 2 bay leaves
- 1 tsp whole cloves
- 5 cups chicken stock
- 1 tbsp tomato paste
- 3 tbsp almonds, ground
- 1 tbsp red currant jelly
- 3 tbsp flour
- salt
- white pepper
- 2 cups heavy cream
- Melt 2 tbsp of butter in a dutch oven. Add the onion, carrot, and celery. Cook over medium heat, stirring, until golden.
- Stir in the curry powder and then add the cinnamon, bay leaves, cloves, chicken stock, tomato paste, almonds, and jellly.
- Mix well and bring to a boil. Reduce the heat and simmer for 1 hour. Skim off any foam that rises to the surface.
- Mix 3 tbsp butter with the flour and bit by bit, stir it into the soup until well blended. Cook for 5 minutes, or until the soup has thickened slightly.
- Remove the cloves, cinnamon, and bay leaves.
- Pour the soup into a blender and puree until smooth.
- Return to the pot and season to taste with the salt and pepper.
- Stir in the cream. Heat through but do not bring to a boil. Check seasoning.
- Serve.
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