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Senegalese Soup




Source of Recipe


the web


Recipe Introduction


An intense, rich Indian soup from the
subcontinent; serve cold as a first course to
6.


List of 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

Recipe



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 and
cook for a minute. Press through a fine sieve
and chill.

When 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.