Recipe by NorthwestGal
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.
Top Review by Andi of Longmeadow Farm
Ok, you stopped by to take a look at this soup. This is THE soup you want to M A K E. It can be easily vegetarian just by subbing the broth, and using some soy cream. I used my own chicken broth, and otherwise stayed exactly to the ingredients, and directions. I served warm...not hot, not cold (although I suspect it would be wonderful either way) with that dab of mango chutney affixed firmly floating atop, you will seriously be in heaven. So go ahead, it takes minutes. The longest part is waiting for this heavenly mixture to simmer on the back of your stove, you won't even know it's there, except for the amazing aroma that comes rafting out of your kitchen. Made for ZWT7
- 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)
Directions See How It's Made
- 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.