Senegalese soup is a smooth cream of chicken with curry. A classic French adaptation of Oriental tastes, this soup is elegant and smooth, and acceptable as a beginning to any meal.
|celery stalks, chopped|
|apples, peeled and chopped|
|chicken stock or broth|
|salt||(to taste)||(to taste)||(to taste)||(to taste)|
|chili powder||(to taste)||(to taste)||(to taste)||(to taste)|
|cayenne||(to taste)||(to taste)||(to taste)||(to taste)|
|fresh parsley, chopped or|
|avocado, peeled and chopped|
In a large saucepan (or two kettles) sauté the onions, celery, and apples in the butter until the mixture is soft but not browned. Add the curry powder and sauté for 2 minutes more, then add the flour, stirring well. Cook, stirring, for a minute or so more. Gradually stir in the chicken stock or broth and cook the soup until it thickens. Add the salt, chili powder, and cayenne to taste.
Puree the mixture in a blender or put through a food mill,
© 1974 All rights reserved. Published by Princeton University Press.