Senegalese soup
African curried egg soup- tropical flavor finished with coconut. Make ahead so it can chill overnight and develop full flavor.
Yield: 4
Equipment
- 1 soup pot I prefer enamaled cast iron
Materials
- 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
Instructions
- 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.
