Curried Corn and Shrimp Soup |
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Prep Time: 30 Minutes Cook Time: 1440 Minutes |
Ready In: 1470 Minutes Servings: 6 |
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I have had this recipe for a long time. It is one of those recipes that gets misplaced and then pops back up. Thus, I haven't actually tried it yet. It looks interesting. Ingredients:
2 cups reduced-sodium chicken broth |
2 medium tart apples, peeled, cored and chopped |
1 large onion, chopped |
1/2 teaspoon curry powder |
1 large red bell pepper, stemmed and seeded |
4 cups cold buttermilk |
1/4 cup lime juice |
1 (11 ounce) can canned corn niblets |
1/2 cup fresh cilantro, minced |
1/3 lb cooked small baby shrimp |
cilantro (to garnish) |
Directions:
1. Over high heat, in a 4- to 5-quart pan, combine the chicken broth, apples, onion, and curry.
2. Cover; bring to a boil, and simmer until apples will mash easily, about 30 minutes.
3. Let cool, then cover and chill until cold, a minimum of 3 hours or can be chilled overnight.
4. When cooled, place mixture in a blender and puree until smooth.
5. Cut a few thin strips of red pepper and set aside for garnish; dice remaining pepper.
6. Put diced pepper in soup tureen with apple puree, buttermilk, lime juice and corn, stir to mix.
7. Add the minced cilantro to the soup.
8. Ladle the soup into bowls, top each bowl with an equal amount of shrimp.
9. Garnish each bowl with bell pepper strips and cilantro.
10. Serve.
11. Please Note: The cooking time includes allowing the soup to cool overnight.
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