Recipe: Spicy Senegalese Soup (West African)

SPICY SENEGALESE SOUP (WEST AFRICAN)

Spicy Senegalese Soup is made with chicken broth and flavored with lots of fresh vegetables, a tart cooking apple, curry powder, and cayenne pepper sauce. Garnish with chopped apple and dollops of sour cream, if desired.

1 tablespoon unsalted butter
1 large white onion, chopped
4 cloves garlic, chopped
2 tablespoons all-purpose flour
4 teaspoons curry powder
28 ounces canned defatted chicken broth (3 1/2 cups)
1/2 cup water
1 tart cooking apple, peeled, cored, sliced
1 cup thinly sliced carrots
1/4 cup golden raisins
1/4 cup cayenne pepper sauce (Frank's Original Redhot Cayenne Pepper Sauce)
1 cup half and half or fat free half and half
OPTIONAL GARNISHES:
chopped apple
sour cream

Melt butter in large saucepan over medium heat. Add onion and garlic. Cook 5 minutes or until tender, stirring occasionally.

Add flour and curry powder; cook and stir 1 minute.

Gradually blend in broth and water. Add apple, carrots, raisins and cayenne pepper sauce. Bring to a boil. Reduce heat to low. Cook, covered, for 25 minutes or until carrots are tender.

Place one-third of the soup in a blender or food processor. Cover securely; process on low speed until mixture is pureed. Transfer to a large bowl. Repeat with remaining soup.

Return pureed mixture to saucepan. Stir in half 'n' half. Cook until heated.

Serve hot or cold. Garnish with chopped apple and dollops of sour cream, if desired.

Servings: 6
Source: Associated Press February 25, 1998