Senegalese Soup

Name: Senegalese Soup
Ingredients: 8 cups chicken stock, homemade or low-sodium canned; 8 cups chicken stock, homemade or low-sodium canned; 8 cups chicken stock, homemade or low-sodium canned; 1 carrot, peeled and chopped; 3 celery stalks, diced; 3 small onions, peeled; 3 whole cloves; 1 large chicken breast, skin and bone left on; 6 tablespoons (¾ stick) unsalted butter; 2 large tart apples (such as Granny Smith), peeled, cored and diced; 2 large tart apples (such as Granny Smith), peeled, cored and diced; 1 tablespoon curry powder or more to taste; 1 tablespoon all-purpose flour; 1 ounce dry sherry (optional); Salt and freshly ground white pepper to taste; Salt and freshly ground white pepper to taste; 1 cup heavy cream

Preparation info

Serves
6

Difficulty
Easy

Appears in

Apples (A Country Garden Cookbook)

By Christopher Idone

Published 1998

About

This cold soup made popular at the old “21” Club is a rich concoction of curry, cream and chicken stock.

Ingredients

8 cups chicken stock, homemade or low-sodium canned
1 carrot, peeled and chopped

Soup

Method

In a nonreactive soup kettle, add the stock, carrots, celery, 1 whole onion studded with the cloves and bring to a simmer over medium heat. Add the chicken breast and poach for 15 minutes or until tender. Remove the breast and set aside to cool. When the breast is cool, wrap in plastic wrap and refrigerate. Skim the stock and simmer for another 30 minutes.

Mince the remaining 2 onions.