An intense, rich West African soup,
but overlaid with colonial elegance.
Serve cold as a first course.
it is also known as Londonderry Soup.
Ingredients:
One 10 3/4 oz. can cream of chicken soup
1 tsp. curry powder
1/4 cup whole milk
10 large ice cubes (about 1 1/2 cups)
1/4 cup heavy cream
1/4 tsp. salt
1/8 tsp. ground black pepper
Garnish: 1/2 Granny Smith apple, halved and thinly sliced
Directions:
In a blender combine the can of soup,
the curry powder and the milk.
Blend for 15 seconds on high speed.
Add ice cubes and blend for 30-45 seconds
until ice is thoroughly combined.
Pour into a chilled serving bowl.
Stir in the heavy cream,salt and pepper.
Serve immediately, or refrigerate
a few hours until ready to serve.
Ladle into chilled bowls and
garnish with the sliced apple.
Serve with fresh bread, butter
and sliced ripe tomatoes.
Makes 2 1/2 cups.
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