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   Monday, September 21, 2020 

Jamaica Flag Senegalese Soup (Jamaican Style)



Preparation Time: 25 minutes
Cooking Time: 20 minutes
Serves: 8-10
Country: Jamaica


1/2  cup onion
    1/4  cup celery
    2  stalks escallion
    2  cups mature green papaya
    1  cup cooked chicken
    2  rich chicken broth
    2  Tbs. flour
    2  tsp. curry powder
    1  medium size bay leaf
    1/4  cup escallion with green tops


1. Coarsely chop onion, celery and escallion.
2. Peel and cube papaya. Dice chicken and strain broth.
3. Cook papaya until just tender.
4. In a skillet, melt the butter, and in it cook the onion, escallion, and celery (with green leafy top), stirring often, for about 4 or 5 minutes.
5. Add the flour and curry powder, to cook, stirring often, for about 4-5 minutes.
6. Place this mixture in jar of electric blender with evaporated milk.
7. Add the cooked drained papaya cubes, chicken, plus about one cup of the rich chicken broth.
8. Blend until smooth.
9. In a sizeable saucepan, combine the pureed mixture with the remaining chicken broth, the bay leaf, and then bring to a boil.
10. Remove and discard the bay leaf, allow soup to cool, then chill thoroughly, covered. Just before serving, preferably in chilled small bowls.

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