We could spend a lifetime discussing honey, because there’s just so much to it. It can be used to heal a sore throat, sweeten a dessert or even brighten skin. Its clientele is just as versatile and varied. Honey’s used by fitness freaks, sugar-fearing dieters, experimental cooks, Pooh Bear and so many more. Quality honey however is difficult to find with reports of watered down and adulterated honey floating about in food circles today.
This is where Aevin and Nevin Thomas of Honey D’lite come in. They believe in using honey as nature intended and offer uni-floral and multi-floral raw (only filtered to remove dirt without losing any nutrients) honey from trusted bee-keepers. We were intrigued to know how they used honey in their daily lives apart from for medicinal and nutritional purposes.
That’s how we came to the best recipe (if we do say so ourselves) made from their honey. Here’s the breakdown.
Honey Senegalese Soup
- Butter or margarine -1 Tablespoon
- Finely chopped onion -2 Tablespoons
- All-purpose flour -3 Tablespoons
- Curry powder -2 teaspoons
- Chicken broth -2 cans (400 ml)
- Fresh lime juice -2 Tablespoons
- Honey -1/4 cup
- Whole kernel corn (fresh or frozen) -1 cup
- Whole milk -1 cup
- Cooked bay shrimp -200 g
- Salt (optional)
- 1. In a medium saucepan, melt butter over medium heat.
- 2. Add onion; cook and stir 3 to 5 minutes or until onions are tender.
- 3. Stir in flour and curry powder; cook and stir 1 minute.
- 4. Whisk in chicken broth, lime juice and honey. Bring to a boil; stir in corn.
- 5. Reduce heat and simmer 3 minutes.
- 6. Remove from heat; stir in milk and shrimp.
- 7. Season with salt, if desired.
- 8. Transfer soup to bowl; cover and refrigerate at least 2 hours, until well chilled.
- 9. Bon Apetit!
At Qtrove, we make sure we give you products that are no less than #1 in taste and quality. If you’re excited to try this recipe, head to Qtrove.com for delicious honey.