Tanzanian Curried Chicken Soup
- 14 cup butter
- 2 medium onions, coarsely chopped (taste after 1)
- 3 stalks celery, chopped
- 2 tablespoons flour (in Tanzania they use primarily corn flour, which is very unrefined. But she told me she uses regular)
- 1 tablespoon curry powder
- 2 small red apples, peeled and chopped (I find the harder, more tart variety best)
- 1 cup cooked chicken, diced (dark meat is typically used because it is not as dry)
- 2 quarts chicken broth (they typically use the fresh broth from boiling the chicken. She said they remove the skin from the )
- 1 bay leaf
- 1 cup light cream, chilled
- Melt the butter in a skillet.
- Add the onions and celery and cook until the vegetables are limp.
- Add the flour and curry powder and cook, stirring, several minutes to mix the flavors.
- Transfer the mixture to an electric blender.
- Add the apples and the chicken and puree.
- While blending start adding chicken broth (no more than 1 cup).
- Continue to puree until smooth.
- (Note: after this step, I still put the mixture through course, medium and fine China caps - I like the ultra smoothness.
- But if you want to keep it authentic, then don't.
- ).
- In a saucepan combine the pureed mixture with the remaining broth and the bay leaf and bring to a boil.
- Remove the bay leaf stir in the cream and chill.
butter, onions, stalks celery, flour, curry powder, red apples, chicken, chicken broth, bay leaf, light cream
Taken from www.food.com/recipe/tanzanian-curried-chicken-soup-457113 (may not work)