Senegalese Soup

Makes 4 servings

•1 Tablespoon butter or margarine •2 Tablespoons finely chopped onion •3 Tablespoons all-purpose flour •2 teaspoons curry powder •2 cans (14-1/2 oz. each) chicken broth •2 Tablespoons fresh lime juice •1/4 cup honey •1 cup whole kernel corn, fresh or frozen •1 cup whole milk •1/2 lb. cooked bay shrimp • Salt, optional

In 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.



Nutrition: 280 Calories * 7 g Fat Total * 20 g Protein * 127 mg Cholesterol * 35 g Carbohydrates * 873 mg Sodium * 2 g Dietary Fiber * 23% Calories from Fat *