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Senegalese Soup Recipe | |
Soup | |
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Ingredients:
2 Tablespoons of onion, finely diced 2 Tablespoons of butter 2 teaspoons of curry powder 1 Tablespoon of flour 4 cups of chicken stock 4 egg yolks 2 cups whipping cream 1/4 cup chicken or shrimp, finely diced
Directions:
Melt butter in a large saucepan over medium heat. Add onion and saute until translucent. Add curry and flour and cook at a simmer for 5 minutes. Add the stock and bring to a boil, whisking until smooth. Whip in the egg yolks andcook for a minute. Press through a fine sieve and chill. Wen ready to serve, stir in the cold cream and chicken or shrimp. Serve in ice-packed bowls and top with a nasturtium blossom, if available. Serve cold as a first course to 6.
An intense, rich Indian soup from the subcontinent!
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