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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This soup is so easy to make, and it is creamy and yummy! This is a slight adaptation from Moosewood: Cooks at Home. It is wonderful with corn scone/bread and a salad. Enjoy! Ingredients:
1 lb shrimp (peeled and deveined) |
1 cup onion, chopped |
1 cup apple, peeled (chopped or shredded) |
2 tablespoons olive oil (or butter) |
1 tablespoon unbleached white flour |
1 1/2 cups vegetable stock (or water) |
1 teaspoon fresh lemon juice |
2 inches lemon peel |
1/2 teaspoon curry powder |
1 teaspoon dill |
1/4 teaspoon salt |
1/4 teaspoon white pepper |
2 tablespoons dry white wine |
1 cup half-and-half |
Directions:
1. Rinse shrimp and set them aside.
2. In large saucepan, saute' the onions and apples in the butter or oil for about 10 minutes, until the onions are translucent.
3. Sprinkle in the flour and cook, stirring for a minute or two.
4. Then stir in the stock or water, lemon juice, lemon peel, curry powder, dill, salt, white pepper, and wine.
5. Simmer, covered for about 5 minutes, until the mixture thickens slightly.
6. Add the shrimp and half-and-half, and simmer gently until the shrimp turn pink. Be careful not to overcook the shrimp or they will become tough (they don't take long)
7. Remove the lemon peel. In a blender or food processor, pureé about one third of the soup and the return it to the pot. Serve and enjoy.
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