SENEGALESE SOUP

3 Granny Smith apples

2 tablespoons butter

2 carrots, chopped

1 large white onion, chopped

1/4 cup raisins

1 garlic clove, chopped

3 tablespoons curry powder

2 tablespoons flour

8 cups chicken broth

1 tablespoon canned tomato purée

1/2 cup heavy cream

Salt to taste

Prepared mango chutney if desired

Peel, core, and chop the apples. In a heavy kettle heat the butter over moderate heat until the foam subsides. Add the apples, carrots, onion, raisins, and garlic, stirring occasionally, cooking until they begin to soften, approximately 10 to 12 minutes. Add the curry powder and cook, stirring for 1 minute. Add the flour and cook, stirring for 2 minutes. Stir in the broth and tomato purée and simmer, covered, for 1 hour and 20 minutes. Stir in the cream and salt to taste and simmer, uncovered, for 10 minutes.

Cool the soup. Purée in a food processor or blender in batches until smooth. If necessary, strain the soup through a sieve into a large bowl and chill until cold, approximately 2 to 3 hours.

Garnish each serving with 1/2 teaspoon chutney if desired.

Note: The soup is best if made a day ahead of serving.

Makes 10 servings.