Recipe: Lemon Fruit Soup and Senegalese Lemon Soup

Hi Linda!
Here are a couple of recipes I found...Don't have a clue as to what kind of lemon soup it was you had....Dessert like or savory...anyways here are a couple of recipes that looked kinda interesting to me...Best of Luck in finding one similar to what you crave!

This recipe is from
Sea Holly Inn B&B
Cape May, NJ

LEMON FRUIT SOUP

2 large cans fruit cocktail (drained)
1 package instant lemon pudding
1/2 cup sour cream
1/4 cup orange juice

Place all ingredients in a blender or food processor. Blend on & off until smooth. Chill over night. (If very thick in morning whisk in 1/8 cup OJ) Place in 8-12 small serving dishes or shallow soup bowls. Garnish with blueberries, raspberries, or blackberries. Serve cold

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SENEGALESE LEMON SOUP

A classic soup with a multitude of variations, this soup can be served either warm or cold. You may also add diced, cooked chicken meat to the broth to further enrich the warm, mellow taste.

1 tablespoon butter
1 teaspoon curry powder
2 teaspoons flour
2 cups chicken broth
1 cup yogurt
1/2 lemon
dash of paprika
snipped fresh chives

Melt the butter in a saucepan over medium heat. Add the curry powder and flour and cook 1-1/2 minutes, stirring. Blend in the chicken broth and bring to a boil.

Remove the pot from the heat and gradually stir in the yogurt, a little bit at a time to prevent curdling. If serving the soup warm, reheat it over a low flame until heated through but do not boil. Finish by squeezing in the juice from the lemon. Serve warm or cold, topped with a sprinkle of paprika and garnished with fresh chives.