John Myers
Senegalese Soup
The perfect senegalese soup recipe with a picture and simple step-by-step instructions.
- 1 L Chicken stock
- 1 St. Onion, small, white
- 1 St. Carrots yellow
- 1 St. Celery stalk
- 0,5 St. Grated apple
- 3 St. Garlic cloves
- 1 tsp Garam masala
- 0,5 tsp Turmeric spice
- 2 St. Egg yolk
- 4 tbsp Rice flour
- 250 ml Cream
- Nutmeg
- Salt
- White milled pepper
- Coconut rasps
- Flaked almonds
- 200 g Chicken breast
- Wash the carrots, cut them into large pieces and cook in the chicken stock for 20 minutes. Remove the carrots with the sieve ladle, in the meantime prepare the remaining vegetable ingredients
- Thread the celery and pull it over the fine mandolin, cut beautifully thin slices. The peeled onion immediately afterwards, as well as the apples, peel beforehand. Parry the chicken breast.
- Add the vegetables to the stock and cook for 20 minutes. Now decide and pour the stock through a sieve, then back into the pot. Or puree first (brings more flavor) and then pass. Alloy with the egg yolk.
- Cook the chicken breast in the stock for another 10 minutes, remove and cut into strips. Round off the soup with the spices and test how creamy it is. Here, too, if it is too thin, remove some broth, cool it down, whip rice flour and then boil it in the soup so that it binds.
- Heat the chicken strips in it. Whip the cream. Remove the soup from the fire and cool down a little, fold in the cream. Roast the coconut flakes, or better, flaked almonds, fat-free in a pan. Divide the soup on plates and serve sprinkled with the toasted almonds.
- The soup should be very light, almost white. This goes well with white bread, toast and flatbread
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