Senegalese Soup Recipes

SENEGALESE PEANUT SOUP

Steps:

• Puree chickpeas, 1/2 cup of broth, and peanut butter.
• Heat peanut oil in saucepan, saute onions and ginger root 7- 8 minutes.
• Stir in curry powder and cumin, saute another minute.
• Add remaining broth, tomatoes, and chickpea puree.
• Simmer 5 minutes.
• Season with cayenne and sprinkle with cilantro.

TRADITIONAL SENEGALESE SOUP

Steps:

• Peel, core and chop apples.
• In a heavy kettle heat butter over moderate heat until foam subsides. Add apples, carrots, onion, raisins, and garlic, stirring occasionally, and cook until they begin to soften, about 10 to 12 minutes. Add curry powder, cook and stir, for 1 minute. Add flour and cook, stirring, for 2 minutes. Stir in broth and tomato puree, and cover kettle. Let simmer, covered, for 1 hour and 20 minutes. Stir in cream and salt to taste and simmer, uncovered, 10 minutes.
• Cool soup. While is still warm, place in a food processor or blender and puree in batches until smooth. Strain soup through a sieve into a large bowl and serve while still warm, or chill 2 to 3 hours and serve cold.
• Garnish each serving with about 1/2 teaspoon chutney.

TRADITIONAL SENEGALESE SOUP '21' CLUB

Steps:

• Peel and core apples and chop. In a heavy kettle heat butter over moderate heat until foam subsides and cook apples, carrots, onion, raisins, and garlic , stirring occasionally, until they begin to soften, 10 to 12 minutes. Add curry powder and cook, stirring, 1 minute. Add flour and cook stirring, 2 minutes. Stir in broth and tomato purée and simmer, covered, 1 hour and 20 minutes. Stir in cream and salt to taste and simmer, uncovered, 10 minutes.
• Cool soup and in a food processor or blender purée in batches until smooth. Strain soup through a sieve into a large bowl and chill until cold, 2 to 3 hours.
• Garnish each serving with about 1/2 teaspoon chutney.