Senegalese Cream Soup

By Arnette

Soup served chilled.

Ingredients

• 2 onions, peeled and minced
• 2 celery stalks, finely chopped
• 2 apples, peeled and chopped
• 3 tbsp. butter
• 2 tbsp. curry powder
• 4 tbsp. flour
• 4 cups chicken broth
• Dash chili powder
• Dash cayenne pepper
• Salt
• 3/4 cup finely chopped cooked white meat chicken.
• Avocado slces for garnish

Preparation

Step 1

Saute onions, celery and apples in butter until tender but not browned; add curry powder and stir for a few moments, being careful not to let it brown.

Next stir in the flour to blend throughtly with the ingredeints; add the chicken broth, stirring constantly, a little at a time until it is well blended and slightly thickened. Add chili powder, cayenne pepper and salt. Blend with an immersion blender until smooth, the chill. Before serving, stil in the chilled cream and add the chilled chicken meat. Correct seasonings. Serve in Chinese bowls or cream soup cups and garnish with slices of avocado.