Traditional Senegalese Soup 21 Club Recipes

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TRADITIONAL SENEGALESE SOUP



Traditional Senegalese Soup image

This is a traditional creamed curry soup from Senegal that features a mix of fresh African ingredients and spices. It is most often served chilled, but many reviewers stated the soup was even better when served warm. I found the recipe on the Epicurious site and was intrigued by the number of favorable reviews it has received. The introduction states that this version of the soup has been served at '21' restaurant for years.

Provided by Northwestgal

Categories     Apple

Time 2h

Yield 10 cups, 6-8 serving(s)

Number Of Ingredients 12

3 tart apples (such as Granny Smith)
2 tablespoons unsalted butter
2 carrots, chopped
1 large white onion, chopped
1/4 cup raisins
1 garlic clove, chopped
3 tablespoons curry powder
2 tablespoons all-purpose flour (preferably unbleached)
8 cups chicken broth
1 tablespoon canned tomato puree
1/2 cup heavy cream
2 1/2 tablespoons mango chutney (garnish)

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.

Nutrition Facts : Calories 259.2, Fat 13.8, SaturatedFat 7.6, Cholesterol 37.4, Sodium 1022.7, Carbohydrate 27.6, Fiber 4.6, Sugar 16.2, Protein 8.6

TRADITIONAL SENEGALESE SOUP '21' CLUB



Traditional Senegalese Soup '21' Club image

Categories     Soup/Stew     Tomato     Raisin     Apple     Mango     Curry     Carrot     Fall     Gourmet

Yield Makes about 10 cups

Number Of Ingredients 12

3 tart apples;such as Granny Smith
2 tablespoons unsalted butter
2 carrots chopped
1 large white onion, chopped
1/4 cup raisins
1 garlic clove, chopped
3 tablespoons curry powder
2 tablespoons all-purpose flour (preferably unbleached)
8 cups chicken broth
1 tablespoon canned tomato purée
1/2 cup heavy cream
Garnish: bottled mango chutney

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.

SENEGALESE SOUP



Senegalese Soup image

Number Of Ingredients 15

2 tablespoons butter
2 cups 1/2 inch dice onions
2 cups 1/2 inch dice leeks white part only
2 cups 1/2 inch dice Large Granny Smith Apple Apples
2 tablespoons flour
1/4 cup Madras curry powder
3 cups chicken stock
1/2 cup heavy cream
salt to taste
GARNISHES
2 cups cooked and cooled 1/2 inch dice chicken breasts
1/2 cup 1/4 inch dice Large Granny Smith Apple Apples
2 tablespoons chopped celery leaves
2 tablespoons fresh chopped chives
1 teaspoon curry powder

Steps:

  • In a large soup pot, melt the butter over medium heat. Add onions, leeks, and apples and cook, stirring occasionally, until transparent, about 10 minutes. Blend in fl our and cook over medium heat an additional 3-4 minutes. Do not brown. Stir in curry powder and stock. Reduce heat to low and simmer 15-20 minutes. Remove from heat and set aside to cool. When completely cooled, puree in a blender until smooth. Blend in the cream, season with salt, and chill until ready to serve. To serve, ladle soup into chilled bowls and garnish with the chicken, apple, celery, chives, and curry powder.

Nutrition Facts : Nutritional Facts Serves

SENEGALESE CHICKEN SOUP



Senegalese Chicken Soup image

This soup has such a fantastic flavor, and it's uber-easy to make. You can use smooth or chunky peanut butter, though I prefer extra chunky myself.

Provided by Cluich

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons vegetable oil
1 medium onion, chopped
2 garlic cloves, minced
ground black pepper, to taste
2 teaspoons curry powder
1 (14 ounce) can diced tomatoes (undrained)
1 3/4 cups chicken broth
1/4 cup peanut butter (smooth or chunky, depending on your preference)
1 cup hot water
1 chicken breast, cooked and shredded
2 teaspoons dried cilantro

Steps:

  • Cook the onion and black pepper over medium heat in the vegetable oil in a 3-quart pot until the onion is a little yellow, then add the garlic, stirring frequently, until both are golden and softened (total of about five minutes or so).
  • Add curry powder and cook for another two minutes, stirring frequently (very important, as the curry powder will clump up and burn if you don't).
  • Add the can of petite diced tomatoes (no draining!), as well as the broth, and simmer uncovered for about five minutes.
  • Mix the hot water and peanut butter together until smooth, then add to the pot. Toss the shredded chicken and cilantro in, too.
  • Simmer, uncovered and stirring occasionally, for another five minute or so.

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