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Curried Shrimp And Potato Soup With Apple

A home-style Curried Shrimp And Potato Soup With Apple made with Tart Apple, Celery, Onion Diet Unsalted Butter, Water, and White Wine. About 1 hr from start to finish for 3. Scale it up or down for the number of people at the table.

Ingredients

• 1/2 cup
• 1/2 cup
• 1 1/2 cup
• 1 cup
• 1/4 cup
• 2 tbsp
• 3/4 cup
• 1/4 cup
• 4 tbsp
• 2 1/2 tbsp
• 1/4 tsp
• 1/4 tsp
• 1/2 lb
• 2 cup
• 1/4 tsp
• 2 tbsp
• 1 pinch

Method (preview)

1. 1

   While it stews, peel and cube the potatoes; boil and drain them.

2. 2

   Heat the broth and cook the shrimp; chop and season the shrimp.

3. 3

   About 30 minutes before serving, assemble and reheat the soup.

4. 4

   The shrimp will toughen on reheat.

5. 5

   If the celery is stringy, remove strings with a peeler.

6. 6

   Melt the butter in a deep skillet, saute pan, or wok and saute the apple, celery, and onions until wilted and starting to color; about 5 to 8 minutes (the finer the chop, the longer it will take).

7. 7

   Add the wine and swirl the pan to distribute.

8. 8

   Then add the water and the apple juice concentrate; bring to a simmer.

9. 9

   Let cool a few minutes then puree the mixture in a food processor (or blender) until very smooth.

10. 10

    Add the ricotta, some of the milk and all the NFDM flakes (or powder) and puree as smooth as possible.

11. 11

    Return to the pan and stir in the remaining milk. (20 mins) Stir or whisk into the soup base curry powder, celery seed (or salt) and pepper.

12. 12

    Simmer over very low heat, whisking regularly, until reduced and thickened, about 10 minutes.

13. 13

    Add the broth used to cook the shrimp, pouring it through a fine mesh strainer.

14. 14

    Mix thoroughly then add the potatoes and simmer for about 4 minutes until the potatoes are hot.

15. 15

    Finally stir in the shrimp and tarragon, and simmer for a few minutes.

16. 16

    Do not over cook the shrimp.

17. 17

    Taste: add cardamom if you want to boost the apple flavor.

18. 18

    Serve at once in a wide and shallow bowl to show off the color of the shrimp.

19. 19

    POTATOES: (12-15 mins), cover the diced potatoes with water and bring to a boil.

20. 20

    Boil slowly for 5-8 minutes, then drain.

21. 21

    Drain and pat dry.

22. 22

    Heat* the vegetable broth seasoned with old bay just to boiling.

23. 23

    Add the shrimp and let stand until just pink.

24. 24

    Remove from the broth.

25. 25

    Remove the tails and put the tails back in the broth for additional flavor.

26. 26

    Quarter the shrimp: slice in half along it's length then cut into bite-sized pieces about the same bulk.

27. 27

    Toss the shrimp with the chopped fresh tarragon (to taste) and additional bay seasoning (to aroma). *(stove top or microwave)

28. 28

    Variations: substitute rice for the potatoes.

29. 29

    Add fresh corn off the cob. >from Lee Bailey's Soup Meals (1989:isbn0517573040)

30. 30

    SERVING with spray: 376CAL, 6.0G fat (14.6% cff). >mcCategories: Baileys.Mcf

31. 31

    Cream Fish-Shellfish Fruit Rice Soups Eat-Lf Tested

32. 32

    I added the comment about straining it.