Senegalese(African Curried Egg Soup) - cooking recipe

Ingredients

1/2 c. butter or margarine
1 c. chopped onion
1/2 c. chopped, peeled carrots
1/2 c. chopped celery
1 c. chopped, pared tart apples
1 to 2 Tbsp. curry powder
2 Tbsp. all-purpose flour
2 (10 3/4 oz.) cans condensed chicken broth, undiluted
1 1/2 c. water
4 egg yolks
2 c. light cream or half and half
1 tsp. lemon juice
1/2 c. canned, flaked coconut or grated, fresh coconut

Preparation

Put butter in 4-quart heavy Dutch oven.
Heat over moderate heat until butter melts and is hot.
Add onions, carrots, celery, apples and curry powder.
Reduce heat to low and cook 20 minutes, stirring until ingredients are tender.
Stir flour into butter mixture.
Stir with wooden spoon until mixture is bubbly and no trace of flour are left.
Remove from heat, mash vegetable and apples right in Dutch oven.
Gradually stir in chicken broth and 1 1/2 cups water.
Return to heat and bring to a boil on high, stirring constantly.
Reduce heat to low and cover Dutch oven. Simmer 45 minutes.
Skim soup several times with metal spoon. Place Foley food mill over a 3 or 4-quart saucepan.
Pour soup into mill.
Press vegetables-apple mixture through mill into saucepan and discard any residue in mill.
(If Foley food mill is not available, press mixture through a sieve, using back of wooden spoon.)