Senegalese - {Anglo-Indian}

Recipe Ingredients

2 tablespoons	30ml	Finely-diced onion
2 tablespoons	30ml	Butter
2 teaspoons	10ml	Curry powder
1 tablespoon	15ml	Flour
4 cups	948ml	Chicken stock
4		Egg yolks
2 cups	474ml	Whipping cream
1/4 cup	15g / 0.5oz	Finely-diced chicken or shrimp
		Nasturtium blossoms for garnish - (optional)

Recipe Instructions

Melt butter in a large saucepan over medium heat. Add onion and saute until translucent. Add curry and flour and cook at a simmer for 5 minutes. Add the stock and bring to a boil, whisking until smooth. Whip in the egg yolks and cook for a minute. Press through a fine sieve and chill.

When ready to serve, stir in the cold cream and chicken or shrimp. Serve in ice-packed bowls and top with a nasturtium blossom, if available.

Serve cold as a first course to 6.

Source:
Soup Of The Evening...Beautiful Soup at http://www.soupsong.com

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