Thursday, March 27, 2008

Senegalese Lemon Soup

A classic soup from Senegal with a multitude of variations, this soup can be served either warm or cold. You may also add diced, cooked chicken meat to the broth to further enrich the warm, mellow taste.

  • 1 tablespoon butter
  • 1 teaspoon curry powder
  • 2 teaspoons flour
  • 2 cups chicken broth
  • 1 cup yogurt
  • 1/2 lemon
  • dash of paprika
  • snipped fresh chives

Melt the butter in a saucepan over medium heat. Add the curry powder and flour and cook 1-1/2 minutes, stirring. Blend in the chicken broth and bring to a boil.

Remove the pot from the heat and gradually stir in the yogurt, a little bit at a time to prevent curdling. If serving the soup warm, reheat it over a low flame until heated through but do not boil. Finish by squeezing in the juice from the lemon. Serve warm or cold, topped with a sprinkle of paprika and garnished with fresh chives.

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