TRADITIONAL SENEGALESE SOUP
This is a traditional creamed curry soup from Senegal that features a mix of fresh African ingredients and spices. It is most often served chilled, but many reviewers stated the soup was even better when served warm. I found the recipe on the Epicurious site and was intrigued by the number of favorable reviews it has received. The introduction states that this version of the soup has been served at '21' restaurant for years.
Provided by Northwestgal
Categories Apple
Time 2h
Yield 10 cups, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Peel, core and chop apples.
- In a heavy kettle heat butter over moderate heat until foam subsides. Add apples, carrots, onion, raisins, and garlic, stirring occasionally, and cook until they begin to soften, about 10 to 12 minutes. Add curry powder, cook and stir, for 1 minute. Add flour and cook, stirring, for 2 minutes. Stir in broth and tomato puree, and cover kettle. Let simmer, covered, for 1 hour and 20 minutes. Stir in cream and salt to taste and simmer, uncovered, 10 minutes.
- Cool soup. While is still warm, place in a food processor or blender and puree in batches until smooth. Strain soup through a sieve into a large bowl and serve while still warm, or chill 2 to 3 hours and serve cold.
- Garnish each serving with about 1/2 teaspoon chutney.
Nutrition Facts : Calories 259.2, Fat 13.8, SaturatedFat 7.6, Cholesterol 37.4, Sodium 1022.7, Carbohydrate 27.6, Fiber 4.6, Sugar 16.2, Protein 8.6
SENEGALESE CHICKEN SOUP | A WEST AFRICAN CLASSIC SOUP
A rich, authentic curry chicken soup from Western Africa made with curry, peanut butter, chicken and tomatoes. An easy soup the whole family can enjoy!
Provided by Tina
Categories Soup Recipes
Time 1h40m
Number Of Ingredients 11
Steps:
- Cook onions in olive oil until soft. Add garlic and cook 2 minutes.
- Add curry powder and coriander and fry two more minutes.
- Add chicken broth and scrape bottom very well with wooden spoon. Simmer 30 minutes.
- Add peanut butter. With stick blender, blend until peanut butter is incorporated and a lot of the onions are pulverized.
- Add diced tomatoes, tomato paste and chicken. Simmer 30 more minutes until chicken is cooked through.
- Garnish as desired.
Nutrition Facts : Calories 434 calories, Carbohydrate 15 grams carbohydrates, Cholesterol 80 milligrams cholesterol, Fat 28 grams fat, Fiber 4 grams fiber, Protein 30 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1.5 cups, Sodium 398 milligrams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
TRADITIONAL SENEGALESE SOUP
This is a delicious soup! It's a traditional creamed curry soup from Senegal that features a mix of fresh African ingredients and spices. It is most often served chilled, but many reviewers stated the soup was even better when served warm. This version of the soup recipe has been served for many years at New York's well-known...
Provided by Vickie Parks
Categories Cream Soups
Time 2h
Number Of Ingredients 14
Steps:
- 1. Peel, core and chop apples.
- 2. In a heavy kettle heat butter over moderate heat until foam subsides. Add apples, carrots, onion, raisins, garlic and ginger, stirring occasionally, and cook until they begin to soften, about 10 to 12 minutes. Add curry powder, cook and stir, for 1 minute. Add flour and cook, stirring, for 2 minutes. Stir in broth and tomato puree, and cover kettle. Let simmer, covered, for 1 hour and 20 minutes. Stir in cream and salt to taste and simmer, uncovered, 10 minutes.
- 3. Cool soup. While still warm, place soup in a food processor or blender and puree in batches until smooth. Strain soup through a sieve into a large bowl and serve while still warm, or chill 2 to 3 hours and serve cold.
- 4. Garnish each serving with about 1/2 teaspoon chutney and a sprinkling of chopped cilantro.
TRADITIONAL SENEGALESE SOUP '21' CLUB
Steps:
- Peel and core apples and chop. In a heavy kettle heat butter over moderate heat until foam subsides and cook apples, carrots, onion, raisins, and garlic , stirring occasionally, until they begin to soften, 10 to 12 minutes. Add curry powder and cook, stirring, 1 minute. Add flour and cook stirring, 2 minutes. Stir in broth and tomato purée and simmer, covered, 1 hour and 20 minutes. Stir in cream and salt to taste and simmer, uncovered, 10 minutes.
- Cool soup and in a food processor or blender purée in batches until smooth. Strain soup through a sieve into a large bowl and chill until cold, 2 to 3 hours.
- Garnish each serving with about 1/2 teaspoon chutney.
SENEGALESE PEANUT SOUP
From a WW cookbook. Very tasty and quick. Low in calories and fat (chickpeas stretch the peanut butter flavor). Only 4 WW points per serving!
Provided by Carianne
Categories Beans
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Puree chickpeas, 1/2 cup of broth, and peanut butter.
- Heat peanut oil in saucepan, saute onions and ginger root 7- 8 minutes.
- Stir in curry powder and cumin, saute another minute.
- Add remaining broth, tomatoes, and chickpea puree.
- Simmer 5 minutes.
- Season with cayenne and sprinkle with cilantro.
SENEGALESE CHICKEN SOUP
This soup has such a fantastic flavor, and it's uber-easy to make. You can use smooth or chunky peanut butter, though I prefer extra chunky myself.
Provided by Cluich
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook the onion and black pepper over medium heat in the vegetable oil in a 3-quart pot until the onion is a little yellow, then add the garlic, stirring frequently, until both are golden and softened (total of about five minutes or so).
- Add curry powder and cook for another two minutes, stirring frequently (very important, as the curry powder will clump up and burn if you don't).
- Add the can of petite diced tomatoes (no draining!), as well as the broth, and simmer uncovered for about five minutes.
- Mix the hot water and peanut butter together until smooth, then add to the pot. Toss the shredded chicken and cilantro in, too.
- Simmer, uncovered and stirring occasionally, for another five minute or so.
SENEGALESE (AFRICAN) PEANUT SOUP
This recipe sound delicious! It is from Emeril Lagasse and his recipes always turn out great! Posted for ZWT 2006.
Provided by susie cooks
Categories Fruit
Time 2h
Yield 2 quarts
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees.
- Lightly coat sweet potatoes with one tablespoon of the oil.
- Place on baking sheet and roast until fork tender, turning once, 35-45 minutes.
- Toss the tomatoes with 1 tablespoon of the oil and spread in 1 layer on a baking sheet. Lightly season with salt and pepper and bake until shriveled, about 20 minutes.
- Peel the potatoes when they are cool enough to handle.
- Heat remaining 2 tablespoons of oil in a small stockpot over medium-high heat.
- Add curry powder and toast until aromatic, stirring constantly, about 2 minutes.
- Add the onions and cook until soft.
- Add the garlic and cook, stirring for 30 seconds.
- Season with cayenne, then add the peanut butter and stir well.
- Add tomatoes, potatoes, chicken stock, and coconut milk and bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Remove from heat and puree in batches in a blender.
Nutrition Facts : Calories 2467.8, Fat 195, SaturatedFat 60.5, Sodium 5453.1, Carbohydrate 120.2, Fiber 29.4, Sugar 49, Protein 95.7
MARK BITTMAN'S SENEGALESE PEANUT SOUP
Variation: Creamy peanut soup Like velvet, but peanutty velvet: Omit the collards or kale. Then in step 3, along with the peanut butter, stir in 1 cup heavy cream, rice milk, or coconut milk, either made from scratch or canned (use ½ can, slightly less than 1 cup, with a little water). Use an immersion blender to puree the soup in the pan. Or cool the mixture slightly, pour into a blender, and puree carefully. Gently reheat the soup, taste and adjust the seasoning, and garnish with the remaining peanuts.
Provided by Karen in MA
Categories Clear Soup
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Use the flat side of a wide knife or cleaver or a small food processor to break the peanuts into large pieces.
- Put the oil in a deep skillet or medium saucepan over medium-high heat. When hot, add the onion, ginger and garlic and cook, stirring occasionally, until the vegetables are soft, 3-5 minutes.
- Add ½ cup of the peanuts and the cayenne. Sprinkle with salt and pepper. Stir in the stock and sweet potatoes, bring to a boil, and turn the heat down to medium-low so that the soup bubbles gently. Partially cover the pan and cook, stirring occasionally, until the potatoes are just tender, about 10 minutes.
- Stir in the tomatoes, collards and peanut butter. Cover and cook until the collards are tender, 5 to 8 minutes. Taste, adjust the seasoning, and serve garnished with the remaining peanuts.
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