Sengalese Soup
Sengalese Soup, served cold, sweet with honey, corn and shrimp

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.

ALANNA's TIPS It takes three ears of fresh corn to produce a cup of kernels. The soup invites “bulking up” with additional veggies: with the corn, add grated or diced carrot, diced green beans, red pepper or zucchini.
Kitchen Parade is written by second-generation food writer Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Is there a cold soup in your summer repertoire? Share a recipe via e-mail.

SENGALESE SOUP

Slightly sweet with honey,
summer corn and shrimp
4 servings
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.

NUTRITION ESTIMATE Per Serving: 263 Cal (19% from Fat); 17 g Protein; 6 g Tot Fat; 3 g Sat Fat; 1 g Mono Fat; 40 g Carb; 2 g Fiber; 123 mg Calcium; 2 mg Iron; 1564 mg Sodium; 99 mg Cholesterol, Weight Watchers 5 points

Summer Dessert Recipe Ideas


Since Sengalese Soup is on the light side for supper, add a salad and some crusty bread - then splurge for dessert. Perhaps one of these luscious summer desserts? (Click a photo for the recipe!)
Strawberry Banana Chocolate Crumble Blueberry Sour Cream Pie Buttered Pecan Ice Cream
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'.

Never miss a Kitchen Parade recipe: Sign up for an e-mail subscription.

© Copyright 2003 Kitchen Parade

May 16, 2003 printme Page Permalink |email E-Mail this Recipe
Thank you for supporting advertisers from BlogHer



Thank you for supporting advertisers from SixApart

Your Comments:

Alanna, this is really perfect for this month's HotM, Thanks a lot!

7/20/2007
Anonymous Ilva on 7/24/2007
 
Looks great, but I think I'll save it for the winter months.

7/20/2007
Anonymous Kelly Mahoney on 7/24/2007
 
Alanna,
This sounds great.

7/21/2007
Anonymous Kevin on 7/24/2007
 
Sounded so good that I made it yesterday, right after getting the email. It is absolutely delicious, both warm and lukewarm!!!! Unfortunately, I used homemade chicken stock, so when totally cool, it's gelatinous, so had to serve heated. If planning to serve cool, I think I'd have to use store-bought stock.

7/22/2007
Anonymous Jennifer on 7/24/2007
 
Jennifer ~ Aii, I'm so glad you passed on that tip. Who knew that homemade chicken stock wouldn't always be better? I haven't made this in some time (it's a 2003 column) but it's likely, yes, that I used canned stock. I'm glad it was delicious and again, do so thank you for the insight. ~ Alanna

7/22/2007
Blogger Alanna on 7/24/2007