Cold Senegalese Soup
|Chicken stock||2 1⁄2 Cup (40 tbs)|
|Minced cooked chicken||1 Cup (16 tbs)|
|Curry powder||2 Teaspoon|
|Egg yolks||4 , beaten|
|Light cream||2 Cup (32 tbs)|
|Shredded cooked chicken||1 Cup (16 tbs)|
1.Bring the stock to a boil and add the minced chicken and curry powder.
2.Stir a little of the hot stock ino the egg yolks and blend in the cream.
Add this mixture to the soup and heat over very low heat until it thickens slightly, but do not let it boil.
Cool and chill well.
3.Before serving check the seasoning and garnish each serving with a few shreds of chicken.