Try this Senegalese Soup recipe, or contribute your own.
Suggest a better descriptionIn a skillet bring 3 cups of the broth to a boil, add the chicken, reducing the heat to keep the broth at a bare simmer, and simmer it, turning it once, for 8 minutes, or until it is springy. Transfer the chicken to a cutting board, reserving the broth, and chop it. In a large saucepan cook the onions, the celery, and the apple in the oil, covered, over moderately-low heat, stirring occasionally, for 10 minutes, or until the vegetables are softened. Stir in the curry powder and cook the mixture, stirring, for 3 minutes, and stir in the remaining 1 cup broth. Bring the liquid to a boil and simmer the mixture, stirring occasionally, for 10 minutes. In a food processor or blender puree the mixture, transfer the puree to a bowl, and stir in the reserved broth and the chicken. Let the mixture cool, stir in half-and-half, and chill the soup, covered, for 3 hours, or until it is cold. Garnish the soup with the raisins. This recipe yields 6 one-cup servings. Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet Magazine From the TV FOOD NETWORK - (Show # CL-D256 broadcast 04-25-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 11-04-1998 Recipe by: Sara Moulton
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Serving Size: 1 Serving (468g) | ||
Recipe Makes: 6 servings | ||
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Calories: 429 | ||
Calories from Fat: 322 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 35.7g | 48 % | |
Saturated Fat 20.5g | 102 % | |
Monounsaturated Fat 11.4g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 104.5mg | 32 % | |
Sodium 385.1mg | 13 % | |
Potassium 522.2mg | 14 % | |
Total Carbohydrate 18.9g | 6 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 17.5g | ||
Protein 10.2g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 429
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