Senegalese Chicken Soup

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Senegalese Chicken Soup

Included in the wonderful Soup thread.

• 2 T finely diced onion
  
• 2 T butter
  
• 2 tsp curry powder
  
• 1 T flour
  
• 4 c chicken stock
  
• 4 egg yolks
  
• 2 c heavy cream
  

1/4 finely-diced chicken

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Handful toasted coconut to garnish

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In a large saucepan, over medium heat, saute onion in butter until translucent. Add curry and flour and simmer for 5 minutes. Add chicken stock and bring to a boil, stirring until smooth. Beat in the egg yolks and cook for one minute more. Press through a fine sieve.

Serve hot, with toasted coconut to garnish. If serving cold as appetizer, chill until serving time and garnish with toasted coconut.

Keywords: Soup, Vegetarian, Easy

( RG1181 )