| |
| Senegalese Soup |
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| 1 Tbs |
|
butter or margarine |
|
| 2 Tbs |
|
finely chopped onion |
|
| 3 Tbs |
|
all-purpose flour |
|
| 2 tsp |
|
curry powder |
|
| 2 |
|
cans (14-1/2 oz. each) chicken broth |
|
| 2 Tbs |
|
fresh lime juice |
|
| 1/4 cup |
|
honey |
|
| 1 cup |
|
whole kernel corn, fresh or frozen |
|
| 1 cup |
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whole milk |
|
| 1/2 lb |
|
cooked bay shrimp |
|
|
|
Salt (optional) |
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| |
| 1 |
In a medium saucepan, melt butter over medium heat. Add onion; cook and stir 3 to 5 minutes or until onions are tender. |
| 2 |
Stir in flour and curry powder; cook and stir 1 minute. |
| 3 |
Whisk in chicken broth, lime juice and honey. Bring to a boil; stir in corn. Reduce heat and simmer 3 minutes. |
| 4 |
Remove from heat; stir in milk and shrimp. Season with salt, if desired. |
| 5 |
Transfer soup to bowl; cover and refrigerate at least 2 hours, until well chilled. |
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| |
| Servings: 4 |
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| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information provided by the recipe author. |
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| Amount Per Serving |
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|
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| Calories |
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280.00 |
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| |
|
% Daily Value |
| Total Fat |
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0% |
|
| Carbohydrates 35.00mg |
|
11% |
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| Dietary Fiber 2.00g |
|
8% |
|
| Protein 20.00g |
|
40% |
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| Recipe Type |
| Appetizer, Soup |
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| Recipe Source |
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