Iced Chicken And Curry Soup Senegalese Style Recipe
Ingredients
| Butter | 3 Tablespoon | |
| Onion | 1 , finely chopped | |
| 1 apple, peeled and sliced | ||
| Curry powder | 2 Teaspoon | |
| Flour | 4 Tablespoon | |
| 1/2 cup undiluted cream of pea soup | ||
| Salt | To Taste | |
| Chili pepper | 1 To taste | |
| Cayenne pepper | 1 | |
| 3 cups strong chicken stock | ||
| Cream | 1 1/2 Cup (16 tbs) | |
| 1 cup white chicken, finely diced | ||
Directions
Soften onion and sliced apple in melted butter.
Cook very slowly until soft without browning.
Add curry powder.
Cook slowly 5 to 6 minutes.
Slowly stir in flour and pea soup.
Add salt, chili pepper and cayenne pepper.
Add stock.
Stir until smooth.
Stir over heat until soup comes to boil.
Rub through fine strainer.
Refrigerate until very cold.
Add cream and chicken.
Serve in bowls surrounded by crushed ice.
This may be served hot as well as cold.
Cook very slowly until soft without browning.
Add curry powder.
Cook slowly 5 to 6 minutes.
Slowly stir in flour and pea soup.
Add salt, chili pepper and cayenne pepper.
Add stock.
Stir until smooth.
Stir over heat until soup comes to boil.
Rub through fine strainer.
Refrigerate until very cold.
Add cream and chicken.
Serve in bowls surrounded by crushed ice.
This may be served hot as well as cold.
Chef
