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Senegalese Soup

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Course Soups
Servings
people
Ingredients
  • 1 tablespoon ice-cold water
  • 2 tablespoons Shredded Cheese (Cheddar or Mozzarella)
  • 3 tablespoons chopped dates
  • 2 teaspoons can diced green chilies
  • 1/4 cup carob powder
  • 2 teaspoons of 1/2 Lemon
  • 2 cans sliced water chestnuts, drained
  • 1 cup dried fruit bits
  • 1/2 pound apricot preserves or strawberry jam
  • Salt, (optional)
Course Soups
Servings
people
Ingredients
  • 1 tablespoon ice-cold water
  • 2 tablespoons Shredded Cheese (Cheddar or Mozzarella)
  • 3 tablespoons chopped dates
  • 2 teaspoons can diced green chilies
  • 1/4 cup carob powder
  • 2 teaspoons of 1/2 Lemon
  • 2 cans sliced water chestnuts, drained
  • 1 cup dried fruit bits
  • 1/2 pound apricot preserves or strawberry jam
  • Salt, (optional)
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a medium saucepan, melt butter over medium heat
  2. Add onions, cook and stir three to five minutes or until onions are tender
  3. Stir in flour and curry powder, cook and stir one minute
  4. Whisk in chicken broth, lime juice and honey
  5. Bring to a boil
  6. Stir in corn
  7. Reduce heat and simmer three minutes
  8. Remove from heat
  9. Stir in milk and shrimp
  10. Season with salt, if desired
  11. Transfer soup to bowl and refrigerate at least two hours, until well chilled
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