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.
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.
©1994, 1997, 2007 Katherine Heyhoe. All rights reserved.
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