1 tbsp. butter or margarine
2 tbsp. finely chopped onion
3 tbsp. all-purpose flour
2 tsp. curry powder
2 cans (14 oz. each) chicken broth
2 tbsp. fresh lime juice
cup honey
1 cup whole kernel corn, fresh or frozen
1 cup whole milk
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]