Senegalese Soup

Share: 

Rate this Recipe: 

No votes yet

Wonderfully delicate curried soup that goes well with a fish or chicken entree. –Aubergine, Camden, Maine

Ingredients

1-1/2 quarts chicken stock (6 cups)
1 large potato, peeled and cubed
2 large cloves garlic, diced
1/2 pound fresh or frozen peas
2 tablespoons curry powder
1 cup whipping cream
1 tablespoon minced lemon balm (or lemongrass)
1 tablespoon minced fresh basil

Instructions

Combine stock, potato, and garlic in large saucepan or Dutch oven and bring to boil over medium-high heat. Reduce heat, cover, and simmer until potato is soft, about 20 minutes.

Remove from heat and add peas and curry. Let stand, covered, 10 minutes.

Transfer mixture to food processor or blender in batches and puree. Strain through fine sieve, pressing with back of wooden spoon to extract as much liquid as possible.

Return mixture to saucepan, place over low heat, and stir in cream and herbs. Increase heat and simmer 5 minutes; do not let soup boil. Serve either hot or cold.

Cooking & Recipes

Yield: 

Serves 6

Preparation Method

Leave a Comment

Free Almanac Newsletters

Weather, sky watch, gardening, recipes, good deals, and everyday advice!