Senegalese Lemon Soup is a traditional Senegalese recipe for a classic soup made with lemon juice in a chicken stock base thickened with yoghurt and flavoured with curry powder. The full recipe is presented here and I hope you enjoy this classic Senegalese version of: Senegalese Lemon Soup.
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Ingredients:
1 tbsp butter
1 tsp South African Curry Powder
2 tsp flour
500ml chicken stock
240ml yoghurt (typical Senegalese yoghurt is thick and sweetened but I prefer natural yoghurt. Add 1 tsp honey for a more authentic taste).
Juice of 12 lemons
dash of paprika
3 tbsp fresh chives, chopped
Method:
Melt the butter in a pan then add the curry powder and flour. Allow to cook-in for a little over a minute, stirring continually. Add the chicken stock a little at a time. Blend thoroughly and bring to a boil.
Remove the pot from the heat and gradually stir-in the yoghurt a little at a time (this prevents curdling). Finish by adding the lemon juice. The soup can be served either warm or cold and should be served in soup bowls, garnished with chives and paprika.
For a richer soup, add some cooked, shredded, chicken to the broth.
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