Fr. Dave was the first prize winner of the Soup Off. Below is the winning soup recipe. Second place went to Don Bogert and thrid place to Lynn Hazelmann. 

Congratulations to all of the winners!

We'd like to thank all the the contestants for donating their delicious soups. Thanks to all of you who paticipated in sampling the soups and voting. And thank you to everyone who helped make this event a success, especially those who helped with set-up and clean-up.

We can't wait until next year!

Senegalese Peanut -Chicken Soup
The recipe is from Andrea Shome's French Pressed Kitchen. (Frenchpressedkitchen.com)

Dave's comments, additions and mistakes are in italics. He writes:
I didn't know any of this until I got home on Sunday night. The Republic of Senegal is situated
along the Atlantic Coast of Africa and borders Mauritania, Mali, Guinea and Guinea Bissau.
Formerly a French colony, Senegale is one of the most stable countries on the continent. Most
of the population lives on the coast and works in agriculture or food industries. The vast
majority are Muslim with almost the totality of the remaining 3% being Roman Catholic. It looks
like there is one (one!) Episcopal/Anglican Church in the country.

Dave tripled the recipe for Sunday night but the quantities listed below are for a single batch
which Ms Shome estimates will serve 4-6 people.

Ingredients
 1 large onion chopped
 2 garlic cloves minced (Dave used 4)
 1 ⁄ 4 teaspoon cayenne
 2 tablespoons vegetable oil
 1 ⁄ 4 cup curry powder
 1 tablespoon thai curry paste
 1 quart chicken stock
 1 quart diced tomatoes with juice
 4 cups cooked chicken, diced
 3 ⁄ 4 teaspoon red chile paste
 1 cup peanut butter
 1 (14 ounce) can coconut cream

Directions and Dave's additions and mistakes
1. Saute onion, garlic and cayenne in oil until onion is translucent. (Dave added a heaping
tablespoon of brown sugar. The soup ended up a little too sweet)
2. Stir in curry powder and curry paste; (Dave added some cinnamon) saute 1 minute.
3. Add chicken stock and diced tomatoes in juice; bring to a boil, then simmer for 15
minutes. (Dave cooked the stock in mirepoix he had first sweated in butter.)
4. Add shredded cooked chicken and red chili paste; simmer for 10 minutes. (Dave added
probably another 4 cups of shredded chicken at this point.)
5. Whisk in peanut butter a little at a time until incorporated; add coconut milk and stir to
incorporate. (Dave finished up the peanut butter in the fridge and then grabbed the
wrong jar out of the pantry. About 1/3 of that 'cup of peanut butter' was actually walnut
butter.)
6. Turn soup to low and add cilantro and lemon juice to brighten the taste; check
seasoning. (The person who created this recipe calls for a bunch of cilantro to be added
at this point. Dave intentionally didn't use cilantro and unintentionally forgot to add the lemon. Dave cooked the simmering soup for another c. half an hour to slightly reduce the liquid.)

7. (After simmering for about half an hour, Dave added more chili paste and some chicken
"better than bullion".)