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.
©1994, 1997, 2007 Katherine Heyhoe. All rights reserved.
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This Archived Page created between 1994 and 2001. Modified August 2007