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African Celebration Soup
Submitted by: Suzanne Martinson -- Pittsburgh Post-Gazette
Revised: June 11, 2000

Categories: Soup
Yield: 50 portions
Ingredients Method
2 stick butter

10 medium onion -- chopped

15 stalks celery -- chopped

10 tablespoons all-purpose flour

5 tablespoon curry powder

5 cup cooked chicken -- diced

10 apples, peeled and chopped

2 gal. chicken stock -- divided

5 bay leaf

5 cups light cream -- chilled
In a large saucepan, melt the butter over medium heat. Add the onions and celery.Saute the vegetables until the onions are golden brown and the celery is 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 quart stock. Process until smooth. Return the mixture to the saucepan. Add the remaining 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.


* Exported from SOAR *

 

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