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Senegalese Soup

This low-carbohydrate soup can be served hot or chilled. Either way, you will be delighted with the flavor and texture of every spoonful.


4 cups chicken broth
⅛ teaspoon cayenne pepper
1 cup whipping cream
⅛ teaspoon Worcestershire sauce
1 cup sour cream
4 egg yolks
1 cup diced cooked chicken breast
2 teaspoons curry powder
teaspoon celery salt
teaspoon coarse salt
teaspoon fresh lemon juice
2 to 4 tablespoons chopped fresh chives, for garnish
Paprika, for garnish


Serves: 6


Place the chicken broth in the top of a double boiler and heat over simmering water until it comes almost to a boil. Combine the whip­ping cream, sour cream, egg yolks, curry, celery salt, salt, lemon juice, cayenne, and Worcestershire sauce in a medium bowl. Using a wire whisk, add ½ cup of the hot chicken broth and blend well. Add this mixture to the chicken broth in the double boiler and cook over sim­mering water for 15 minutes, stirring constantly until slightly thick­ened. Remove the double boiler from the heat and cool completely.

Refrigerate the soup, covered, for several hours or overnight.

If the soup is to be served warm, reheat it over medium heat. Add the chicken and cook until heated through. Or, if serving the soup chilled, add the chicken to the cold soup. Taste for seasoning.

To serve, ladle the soup into six soup bowls. Sprinkle paprika on each and garnish with chives.

EACH SERVING PROVIDES:- 4g carbohydrates, 333 calories, 15g protein, 28g fat, 0g dietary fiber, 904mg sodium, 257mg cholesterol

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