Traditional Senegalese Soup '21' Club
Recipe: #41061
July 01, 2023
Categories: Curries, Apple, Indian, Copycat or Clone Recipes Thanksgiving, Spices, more
"This rich curried soup has been served at '21' for years. Our restaurant is one of the few places in this country where you can still find it. Folks serve it cold or hot. It's popular at Thanksgiving."
Original is 8 servings
Ingredients
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- Garnish
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Nutritional
- Serving Size: 1 (403.4 g)
- Calories 249.5
- Total Fat - 10.1 g
- Saturated Fat - 4.2 g
- Cholesterol - 50.4 mg
- Sodium - 1113.9 mg
- Total Carbohydrate - 28.7 g
- Dietary Fiber - 3.4 g
- Sugars - 16.9 g
- Protein - 12.7 g
- Calcium - 57.5 mg
- Iron - 2 mg
- Vitamin C - 6.9 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Hot version:
Step 2
Peel and core apples and chop.
Step 3
In a heavy soup pot, heat butter over moderate heat until foam subsides and cook apples, carrots, onion, raisins, ginger and garlic.
Step 4
Stir occasionally until they begin to soften, 10 to 12 minutes.
Step 5
Add curry powder and cook, stirring, 1 minute.
Step 6
Add flour and cook stirring, 2 minutes.
Step 7
Stir in broth and tomato purée and simmer, covered, 1 hour and 20 minutes.
Step 8
Stir in cream and salt to taste and simmer, uncovered, 10 minutes.
Step 9
Can use an immersion blender or leave chunky.
Step 10
Top with a little chicken and chutney on top.
Step 11
Cold version:
Step 12
Cool soup.
Step 13
In a food processor or blender purée in batches until smooth.
Step 14
Strain soup through a sieve into a large bowl and chill until cold, at least 3 hours.
Step 15
Serve with chicken and Major Grey's chutney on top.
Tips
No special items needed.
0 Reviews
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