Tia Edwina’s Senegalese Soup

Green Apple

My Aunt was a wonderful cook and a marvelous hostess.  She sure loved to have a party.  This was one of her favorite soups.  It has a very interesting flavor.  You can serve it hot or cold, but it is most commonly served cold.

Chicken Senegalese

2 Tablespoons Onion, minced
2 Tablespoons Butter
4 Granny Smith Apples, chopped
1 Tablespoons Flour
2 teaspoons Curry
3 ½ cups Chicken broth
1 teaspoon Chicken bullion
1/4 cup Cream
Chicken meat, diced
Salt and freshly ground pepper
Apples and Onions Saute onions in butter. Add apples and cook for about 5 minutes. Add flour and curry, stir well then add broth. Simmer 30 minutes. Blend at low speed in a blender then put through sieve and chill. Place chicken in the bowls and serve with cream.  There is a variation that adds 2/3 cup of good peanut butter when the soup is blended. You can also garnish it with cilantro.

These same ingredients can be turned into Chicken a la Senegalese.   You just take the Chicken pieces and brown them then add the soup and simmer for about 20 minutes.  You can serve this over rice.

Senegalese soup

Tagged with: