1 tbsp. butter or
margarine
2 tbsp. finely chopped onion
3 tbsp. all-purpose flour
2 tsp. curry powder
2 cans (14½ oz. each) chicken broth
2 tbsp. fresh lime juice
¼ cup honey
1 cup whole kernel corn, fresh or frozen
1 cup whole milk
½ pound cooked bay shrimp
Salt (optional)
In a medium saucepan,
melt butter over medium heat. Add onion; cook and stir 3 to 5
minutes or until onions are tender. Stir in flour and curry
powder; cook and stir 1 minute. Whisk in chicken broth, lime
juice and honey. Bring to a boil; stir in corn. Reduce heat and
simmer 3 minutes. Remove from heat; stir in milk and shrimp.
Season with salt, if desired. Transfer soup to bowl; cover and
refrigerate at least 2 hours, until well chilled.
Serves 4.
country : Senegal
course : soup
source : Theresa Ames [IRE_Potluck]