Senegalese Soup
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From New York's Famed 21 Club INGREDIENTS
2 leeks
2 onions
1 bunch celery
1/4 pound butter
1 tablespoon curry powder
3 tablespoons flour
2 quarts strong chicken broth
1 cup heavy cream
2 cooked chicken breasts
Curry powderChop leeks, onions, and celery. Brown lightly in a skillet in 1/4 pound of rendered butter. Stir in curry powder, more if preferred, and 3 tablespoons flour.
Remove to a large saucepan and add the chicken broth. Cook for 30 minutes over medium heat, then strain and cool.
When the soup is cold add the heavy cream. Serve the soup very cold in bouillon cups. Just before sending to the table, finely sliver 2 cooked chicken breasts, divide them evenly into the cups, and add a pinch of curry powder to float atop each cup.
Makes 12 servings
NOTE This soup is truly superb. Its quality depends chiefly on the richness of the chicken broth, the richness of the cream, and of course, the quality of the curry powder.