Senegalese Soup

RH Staff

Yield: 4 servings.

1 Tbsp. butter or margarine
2 Tbsp. finely chopped onion
3 Tbsp. all-purpose flour
2 tsp. curry powder
2 cans (14 1/2 oz. each) chicken broth
2 Tbsp. fresh lime juice
1/4 cup honey
1 cup whole kernel corn, fresh or frozen
1 cup whole milk
1/2 lb. cooked bay shrimp
as needed, salt

In medium saucepan, melt butter over medium heat. Add onion; cook and stir 3 to 5 minutes or until onions are tender. Stir in flour and curry powder; cook and stir 1 minute. Whisk in chicken broth, lime juice and honey. Bring to a boil; stir in corn. Reduce heat and simmer 3 minutes. Remove from heat; stir in milk and shrimp. Season with salt, if desired. Transfer soup to bowl; cover and refrigerate at least 2 hours, until well-chilled.

4 cups water 3 oz. ground turkey 9 oz. pumpkin filling 21/2 oz. green peas 3 oz. carrot, diced 21/2 oz. canned corn, drained

Photo Credit: NATIONAL HONEY BOARD