Senegalese Apple Soup
Notes: Top servings with thin apple slices and a drizzle of whipping cream.
How to Make It
Step 1
1
In a 5- to 6-quart pan over medium-high heat, frequently stir onions, apples, carrots, raisins, garlic, and butter until onions are limp, 10 to 12 minutes.
Step 2
2
Add curry powder and flour and stir to mix well.
Step 3
3
Stir in broth. Stir over high heat until boiling, then reduce heat and simmer, stirring occasionally, until carrots are very tender to bite, about 20 minutes.
Step 4
4
In a blender, whirl soup, a portion at a time, until very smooth. Return to pan. Add cream and stir often over medium heat until hot, 4 to 5 minutes.
Step 5
5
Ladle into bowls and add salt, pepper, and chutney to taste.
Ingredients
1 1/4 pounds onions, peeled and chopped
1/2 pound Granny Smith apples, peeled, cored, and chopped
1 cup chopped carrots
1/4 cup raisins
1 clove garlic, minced
2 tablespoons butter or margarine
3 tablespoons curry powder
1/4 cup all-purpose flour
2 quarts fat-skimmed chicken broth
1/2 cup whipping cream (optional)
Salt and pepper
Major Grey chutney
Directions
Step 1
1
In a 5- to 6-quart pan over medium-high heat, frequently stir onions, apples, carrots, raisins, garlic, and butter until onions are limp, 10 to 12 minutes.
Step 2
2
Add curry powder and flour and stir to mix well.
Step 3
3
Stir in broth. Stir over high heat until boiling, then reduce heat and simmer, stirring occasionally, until carrots are very tender to bite, about 20 minutes.
Step 4
4
In a blender, whirl soup, a portion at a time, until very smooth. Return to pan. Add cream and stir often over medium heat until hot, 4 to 5 minutes.
Step 5
5
Ladle into bowls and add salt, pepper, and chutney to taste.
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