Sengalese Soup

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Sweet-Corn Soup with Shrimp

Sweet-Corn Soup with Shrimp

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

Looks great, but I think I'll save it for the winter months.

This sounds great.

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.

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

Alanna, I love this idea. Especially when it's 100+ degrees outside, like it is today.

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Thank you for taking a moment to write! I read each and every comment, for each and every recipe. If you have a specific question, it's nearly always answered quick-quick. But I also love hearing your reactions, your curiosity, even your concerns! When you've made a recipe, I especially love to know how it turned out, what variations you made, what you'll do differently the next time. ~ Alanna