As the evening light lengthens, softball and baseball consume the after-school and after-work calendars of families with kids.
On busy nights, supper is often eaten on the run – or gulped down right before homework and bed.
Sengalese Soup fits busy lives. It makes up in minutes and keeps in the frig for several days ready to serve warm with bread on a chilly evening or cold with a crunchy salad some steamy summer night.
For company, fresh corn and shrimp make Sengalese Soup something special, a perfect starter. For dramatic presentation, use eight large shrimp with the tails left on, two per bowl.
For everyday, however, frozen corn and shrimp are a wonderful convenience with minimal flavor loss.
The soup invites “bulking up” with additional veggies: with the corn, add grated or diced carrot, diced green beans, red pepper or zucchini.
SENGALESE SOUP
summer corn and shrimp
Hands-on time: 15 minutes
Total time: 25 minutes
- 1 tablespoon butter
- 1 medium onion, finely chopped
- 3 tablespoons flour
- 2 teaspoons curry powder
- 28 ounces low-fat chicken broth
- 2 tablespoons lime juice
- ¼ cup honey
- 1 cup corn (fresh or frozen)
- 1 cup milk (preferably 2%)
- ½ pound shrimp (uncooked or cooked)
- Salt to taste
Heat a Dutch oven on medium high. Add butter. When bubbly, add onion and sauté for 3 – 5 minutes until onion is tender. Stir in flour and curry and cook 1 minute. Slowly whisk in chicken broth, lime juice and honey and bring to a boil. Reduce heat to maintain a slow simmer. Stir in corn and simmer for 3 minutes. Add milk and shrimp. If serving warm, heat completely but do not boil until shrimp is fully cooked (if uncooked) or warmed through (if cooked). Season to taste. If serving cold, remove from stove and refrigerate.
Summer Dessert Recipe Ideas
LATER NOTES
• IMPORTANT: If you're planning to serve Sengalese Soup cold, use a canned chicken broth or broth from a bouillion cube. Homemade chicken stock has so much collagen that the soup turns gelatinous. Many thanks to Kitchen Parade reader Jennifer who shared this tip after making the soup right after it was published.
• When published online for the first time in 2007, Sengalese Soup was my contribution to a collection of heart-healthy recipes for "Heart of the Matter", this month featuring recipes made with 'waterlife'.
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Your Comments:
7/20/2007
7/20/2007
This sounds great.
7/21/2007
7/22/2007
7/22/2007