If you’re in NYC right now you know that the weather is less than sunny (ie. torrential downpour). I personally like rainy days.  They give me an excuse to stay in and catch up on all of the projects I’ve been putting off;  laundry gets done, mail sorted, letters answered.  As the fall is really starting to be in full swing, one of my projects is to make a few soups and things in large portions and freeze them for a day when I don’t feel like cooking.  I also love the idea of getting a some friends to join in on the cooking binge and then exchanging a couple of containers of your soup for theirs.  You’ll end up with a supply of lots of different things to eat for the chilly season ahead! The soup I’ve been dying to make lately is Senegalese chicken soup. I had it at a dinner party recently and thought it was lovely! I wasn’t sure which recipe to use so I’m going with Saveur Magazine’s vote from the web.

You’ll Need:

1 large onion, diced

4 Tbsp olive oil

1 tsp (or to taste) garlic, minced

6 Tbsp Curry powder

2 tsp Cayenne pepper

2 tsp Ground coriander

5-7 cups Chicken broth

2 cans Crushed tomatoes

1 small can Tomato paste

1/2 cup Peanut butter

1 lb Cooked chicken, diced to taste

Salt and black pepper

2 Scallions, thinly sliced

Garnish: crushed peanuts, chopped cilantro

 

Directions:
Heat olive oil in stock or soup pot. Add onions and saute until translucent. Add garlic and cook 2 minutes. Add curry, cayenne and coriander and cook, stirring constantly and scraping pot bottom, 2 more minutes (if mixture is too dry, add olive oil to moisten).

Add 5 cups chicken stock, crushed tomatoes and tomato paste. Simmer for 30 minutes- do not boil. Stir often and scrape pot bottom with wooden spoon to avoid sticking. Add more stock to adjust soup consistency if desired. Add salt and pepper as needed.

Transfer 1/2 of soup to a blender or food processor (one with a good splash guard!) Add peanut butter and blend until well mixed, adding stock if too thick. Return blended soup to pot and stir to mix well. Add diced chicken and stir to distribute; cook about 15 minutes to allow chicken to absorb soup flavors. Add scallions, cook 5 more minutes, and serve. Garnish with crushed peanuts and chopped cilantro to taste.

(Recipe from here)

Happy Cooking!

xx