Traditional Senegalese Soup '21' Club

Step 1: Hot version:

Step 2: Peel and core apples and chop.

Step 3: In a heavy soup pot, heat butter over moderate heat until foam subsides and cook apples, carrots, onion, raisins, ginger and garlic.

Step 4: Stir occasionally until they begin to soften, 10 to 12 minutes.

Step 5: Add curry powder and cook, stirring, 1 minute.

Step 6: Add flour and cook stirring, 2 minutes.

Step 7: Stir in broth and tomato purée and simmer, covered, 1 hour and 20 minutes.

Step 8: Stir in cream and salt to taste and simmer, uncovered, 10 minutes.

Step 9: Can use an immersion blender or leave chunky.

Step 10: Top with a little chicken and chutney on top.

Step 11: Cold version:

Step 12: Cool soup.

Step 13: In a food processor or blender purée in batches until smooth.

Step 14: Strain soup through a sieve into a large bowl and chill until cold, at least 3 hours.

Step 15: Serve with chicken and Major Grey's chutney on top.