Estimated Nutrition (whole recipe, rough)
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Honey | 1 tbsp (21g) | 64 |
| Onion | 1 medium (110g) | 44 |
| Lime | juice of 1 lime (44ml) | 11 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 Tbsp. butter or margarine
- 2 Tbsp. finely chopped onion
- 3 Tbsp. all-purpose flour
- 2 tsp. curry powder
- 2 cans (14 1/2 oz. each) chicken broth
- 2 Tbsp. 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
- as needed, salt
Directions
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.
4 cups water 3 oz. ground turkey 9 oz. pumpkin filling 21/2 oz. green peas 3 oz. carrot, diced 21/2 oz. canned corn, drained
Category:Senegalese Recipes
Category:Senegalese Soups