Senegalese Soup

Senegalese Soup is a creamed curry soup that features a mix of fresh ingredients and spices.

2 tablespoons butter

1 small onion, chopped

1 carrot, chopped

1 celery stalk, chopped

1 teaspoon curry powder

3 sticks cinnamon

1 tsp. whole cloves

2 bay leaves

1 tablespoon red currant jelly

1 tablespoon tomato puree

2-1/4 tablespoon. Tomato puree

2-1/4 tablespoons almond paste

5 cups vegetable broth

3 tablespoons buttermilk

3 tablespoons flour

2 cups heavy cream

grated coconut, toasted

In a large pan, melt 2 tablespoons of butter. Cook the onion, carrot, and celery in the butter over moderate heat, stirring, until they are tender (about 8-10 minutes). Add the curry powder and blend thoroughly with the vegetables. Add and mix in the cinnamon, cloves, bay leaves, jelly, tomato puree, almond paste, and vegetable broth. Bring to a boil and simmer for 1 hour, skimming off the foam that rises to the surface.

Kneed 3 tablespoons of butter with 3 tablespoons of flour. Gradually blend small pieces of this paste into the soup, using a wire whisk. Cook until slightly thickened (5-6 minutes). Strain and taste for seasonings; add salt and pepper to taste. Cool and refrigerate for at least three hours. Just before leaving on your picnic, add well-chilled cream and combine thoroughly with the soup. Carry the toasted coconut in a separate container. Garnish each serving with a generous sprinkle of coconut. Serves 6-8.