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Cold curried egg soup
A tasty crowd pleasing Senegalese soup you can enjoy cold! I sometimes feel there aren't enough cold soup options but this is one you will want to add to your warm weather repertoire!Jump to Recipe
A history of Senegalese egg soup
The history of Senegalese egg soup is deeply rooted in the culinary traditions of West Africa. Eggs have long been a staple in Senegalese cuisine, and this soup is a delicious and refreshing way to enjoy them.
Senegal, located on the westernmost point of Africa, has a rich culinary heritage influenced by various cultures, including French, Portuguese, and Arabic. The combination of these influences has resulted in a unique and flavorful cuisine that is loved by locals and visitors alike.
Egg soup is believed to have originated in Senegal as a way to make use of the abundant eggs produced by the country's poultry industry. The soup is typically made by combining beaten eggs with a flavorful broth, which is often seasoned with spices like curry, cumin, and turmeric. These spices not only add depth and complexity to the soup but also give it a vibrant yellow color.
In Senegal, egg soup is commonly served cold, making it a refreshing dish for hot summer days. It is often garnished with fresh herbs like cilantro or parsley and served with crusty bread or rice. The combination of creamy eggs, aromatic spices, and fresh herbs creates a harmonious blend of flavors that is both comforting and satisfying.
Today, Senegalese egg soup is enjoyed not only in Senegal but also in other parts of West Africa and beyond. Its popularity has spread, thanks to its unique taste and versatility. Whether enjoyed as a light lunch or a refreshing appetizer, Senegalese egg soup is a true culinary delight that showcases the rich history and flavors of Senegal.
Why curry powder is used in this recipe
Curry is a spice blend that is widely used in various cuisines around the world, including Senegalese cuisine. It is known for its distinct and complex flavor profile, which is why it adds such a unique taste to dishes like Senegalese egg soup.
One of the reasons why curry is so flavorful is because it is made up of a combination of different spices and herbs. The exact blend of spices can vary depending on the region and the recipe, but common ingredients include turmeric, cumin, coriander, ginger, and fenugreek. Each of these spices contributes its own distinct flavor, creating a harmonious blend that is both aromatic and delicious.
Another reason why curry is so flavorful is because of the way it is prepared. The spices are typically toasted or roasted before being ground into a powder, which helps to release their natural oils and intensify their flavors. This process also adds depth and complexity to the curry blend, making it more robust and flavorful.
In Senegalese egg soup, curry is used to season the broth and give it a vibrant yellow color. The combination of the creamy eggs and the aromatic spices creates a delicious and comforting flavor that is both familiar and exotic.
By incorporating curry into your cooking, you can add a burst of flavor to your dishes and elevate them to a whole new level. Whether you're making Senegalese egg soup or experimenting with other recipes, curry is sure to bring a delicious and flavorful twist to your meals.
Making cold West African curried egg soup
Cold African curried egg soup is made of simple ingredients you likely already have on hand. Raid the crisper drawer for celery and carrots, find the odd apple, chop up an onion and separate some eggs. Almost there!
Fragrant yellow curry powder and tart apple give this soup a lively complex flavor. Complex enough to maintain flavor when chilled. typically cold soups aren't as flavorful as warmer soups because warmth wakes up the taste buds.
The soup gets its smooth silky texture from both straining and the egg + cream mixture. Senegalese egg soup can be made dairy free by using coconut milk instead of light cream. In fact the coconut milk compliments yellow curry powder better than dairy but either one works beautifully.
Coconut milk also compliments the coconut garnish which adds texture. Coconut is one of my favorite foods. I love to see it in savory applications.
The recipe makes 4 servings but can easily be doubled. I recommend using a heavy 4 quart dutch oven or enamel cast iron soup pot.
- 1 soup pot I prefer enamaled cast iron
- 1/3 cup butter
- 1 cup chopped onion
- 1/2 cup chopped carrot
- 1/2 cup chopped celery
- 1 cup tart apple, peeled, seeded and chopped granny smith is great for this
- 2 Tbsp yellow curry powder
- 2 Tbsp all purpose flour for thickening
- 3 cups chicken stock
- 4 egg yolks
- 2 cups half and half or full fat coconut milk if dairy free
- 1 tsp apple cider vinegar or lemon juice
- flaked unsweetened coconut for garnish
- Assemble ingredients.
- In a heavy pan, melt butter over medium heat.
- Add vegetables, apple and curry powder to pan.
- Sautee 3 minutes then reduce to low heat and cook 15 minutes more.
- Measure out flour and add to vegetables.
- Thoroughly combine until no visible trace of flour shows. Cook 2 minutes.
- Add chicken stock.
- Cover and simmer over low heat for 20 minutes. Turn off heat.
- Transfer to blender and blend til as smooth as possible.
- Strain through a mesh strainer.
- Whisk egg yolks and cream or coconut milk.
- Add to soup then return to low heat . Stir until soup thickens slightly.
- Chill 8 hours or overnight. Garnish with coconut before serving.