African Celebration Soup
Submitted by MsKaty
Curried chicken and apple soup with golden sautéed onions and celery, pureed smooth with stock, then chilled and finished with cold cream for silky texture.
YIELD
4 - 6 ServingsPREP
20 minCOOK
15 minREADY
35 minSauté onions and celery in butter until golden and soft, stir in flour and curry powder, then blend smooth with diced chicken, chopped apples, and chicken stock.
Return the puree to the pot, add bay leaf, bring to a boil, then chill for at least an hour.
Right before serving, stir in cold cream for velvety richness.
This African-inspired soup celebrates curry’s warmth balanced by sweet apple, making it equally at home served chilled in summer or gently reheated for cooler months.
Serves four to six.
Kitchen Tips
- Sauté onions until golden brown (not just translucent) for deeper caramelized flavor
- Chill soup at least 1 hour before adding cream so everything stays cold and silky
- Serve chilled as written, or gently reheat (don’t boil) for a warm version
Ingredients
Directions
In a large saucepan, melt the butter over medium heat. Add the onions and celery. Sauté the vegetables until the onions are golden brown and the celeryis soft.
Stir in the flour and curry powder.
Cook for 5 minutes.
Place the mixture in a blender or food processor. Add the chicken, apples and 1 cup stock. Process until smooth. Return the mixture to the saucepan.
Add the remaining 7 cups stock and the bay leaf. Increase the heat to high to bring ingredients to a boil.
When the soup begins to boil, remove it from the heat, discard the bay leaf, and refrigerate the soup for at least 1 hour.
Before serving, stir in the chilled cream.
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