Creme Senegalese Recipe
Ingredients
| Butter/Margarine | 2 Tablespoon | |
| Celery stalks | 2 , finely chopped | |
| Onion | 2 Tablespoon, grated | |
| Curry powder | 2 Tablespoon | |
| Flour | 2 Tablespoon | |
| Chicken broth | 2 Quart, cooled | |
| 1/2 cup finely cut fresh pineapple | ||
| 1 canned pineapple slice, finely cut | ||
| Cooked chicken | 1 1/2 Cup (16 tbs), finley diced | |
| Cream | 2 Cup (16 tbs) | |
Directions
Heat butter in a large saucepan.
Add celery and onion; cover and cook until celery is tender, stirring occasionally; remove from heat.
Blend curry powder and flour in a bowl; slowly add 1 cup of the chicken broth, stirring until smooth after each addition.
Adding gradually and stirring constantly, pour into mixture in saucepan.
Bring to boiling; continue cooking 5 minutes, stirring constantly.
Continue stirring and gradually add remaining broth; simmer, uncovered, 30 minutes, stirring occasionally.
Remove from heat; sieve mixture.
Stir in the fresh and canned pineapple and the diced chicken.
Cool soup.
Blend cream into cooled soup; chill thoroughly.
Top each serving of chilled soup with whipped cream.
Add celery and onion; cover and cook until celery is tender, stirring occasionally; remove from heat.
Blend curry powder and flour in a bowl; slowly add 1 cup of the chicken broth, stirring until smooth after each addition.
Adding gradually and stirring constantly, pour into mixture in saucepan.
Bring to boiling; continue cooking 5 minutes, stirring constantly.
Continue stirring and gradually add remaining broth; simmer, uncovered, 30 minutes, stirring occasionally.
Remove from heat; sieve mixture.
Stir in the fresh and canned pineapple and the diced chicken.
Cool soup.
Blend cream into cooled soup; chill thoroughly.
Top each serving of chilled soup with whipped cream.
Chef
