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 1 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.

Serves 4.


country : Senegal

course : soup


source : Nicole [IRE_tag]