SENEGALESE SOUP

Way back in the 1960's, I used to go to Provincetown each summer for vacation. This was a featured soup at a restaurant called The Moors, a romantic place near the beach that is probably now gone. (I haven't been to Provincetown in many years.) The recipe for this soup was supposed to be secret but I got it from a friend of a friend of a friend...well, you know. (The rumor was that he slept with the chef.) Coming to me in this way, the quantities of the ingredients - canned cream of celery soup, applesauce, chicken broth, cream and curry - were sketchy at best. Hence, the recipe here. The ingredients are set but the quantities - well like most good cooks, just interpret as you wish and taste as you go along. I've made this and served it many times. It's always different, but always good.

SENEGALESE SOUP

for six (my best guess)_



3 cans cream of celery soup

2/3 jar (a big one) of prepared applesauce

2 cans (about 2-3 C) chicken broth

1 t curry powder (or more, if you like your curry stronger)

1/2 pint heavy cream

1. Heat the first three ingredients until at least warm, stir to blend, and taste. If you need more of something, juist add it. When this is as you like it, add curry powder and cream. Use more cream if you like the color milder or the taste of the soup richer.

2. Use your imagination. Rename this if you like, and call it your own.