A classic soup 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
dash of paprika
snipped fresh chives
Melt the butter in a
saucepan over medium heat. Add the curry powder and flour and
cook 1½ 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.
country : Senegal
course : soup
source : Nicole [IRE_tag]