|
|
Curried Shrimp and Potato Soup with Apple Recipe
|
To make Curried Shrimp and Potato Soup with Apple you will need
Ingredients
| 1/2 | cups | Tart apple; (1 small) | | 1/2 | cups | Celery; (1 medium stalk) | | 1 1/2 | cups | Onion; remove root knot | | | Diet unsalted butter; (4 tsp) | | 1 | cup | Water | | 1/4 | cups | White wine | | 2 | tablespoons | Apple juice frozen concentrate | | 3/4 | cups | 1% low-fat milk; up to 1 cup | | 1/4 | cups | Nonfat dry milk; flakes or powder | | 4 | tablespoons | Lowfat ricotta cheese | | 2 1/2 | tablespoons | Curry powder; mild yellow | | 1/4 | teaspoons | Ground celery seed | | 1/4 | teaspoons | Freshly ground black pepper | | 1/2 | pounds | Peeled potatoes; cut in 1/2" cubes | | 2 | cups | Vegetable broth; heated | | 1/4 | teaspoons | Old Bay seasoning; or to taste | | 6 | ounces | Peeled and deveined medium shrimp; tail on | | 2 | tablespoons | Chopped fresh tarragon | | 1 | pinch | Cardamom; optional |
Instructions
THE PLAN: This creamy soup has a tart onion base made of apple, onion and
celery. It needs to be stewed long enough to soften the vegetables so that
the puree will be very smooth. While it stews, peel and cube the potatoes;
boil and drain them. Heat the broth and cook the shrimp; chop and season
the shrimp. About 30 minutes before serving, assemble and reheat the soup.
You could make the parts of the soup ahead and store in the refrigerator;
allow time to return the ingredients to room temperature before assembling.
The shrimp will toughen on reheat. NOTE: If you want a silkier base, strain
the puree.
(30 mins) Finely chop a cored and peeled apple; a peeled and trimmed onion
or two, and a celery stalk without leaves. If the celery is stringy, remove
strings with a peeler. Melt the butter in a deep skillet, sautepan, 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). Add the
wine and swirl the pan to distribute. Then add the water and the apple
juice concentrate; bring to a simmer. Stew until almost all the water has
evaporated and the vegetables are very soft, about 10 to 12 minutes. Let
cool a few minutes then puree the mixture in a food processor (or blender)
until very smooth. Add the ricotta, some of the milk and all the NFDM
flakes (or powder) and puree as smooth as possible. 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. Simmer over very low heat, whisking regularly, until
reduced and thickened, about 10 minutes. Add the broth used to cook the
shrimp, pouring it through a fine mesh strainer. Mix thoroughly then add
the potatoes and simmer for about 4 minutes until the potatoes are hot.
Finally stir in the shrimp and tarragon, and simmer for a few minutes. Do
not over cook the shrimp. Taste: add cardamom if you want to boost the
apple flavor. Serve at once in a wide and shallow bowl to show off the
color of the shrimp.
POTATOES: (12-15 mins), cover the diced potatoes with water and bring to a
boil. Boil slowly for 5-8 minutes, then drain.
SHRIMP (10-12 mins): If frozen, let stand in cold water no more than 2
minutes. Drain and pat dry. Heat* the vegetable broth seasoned with old bay
just to boiling. Add the shrimp and let stand until just pink. Remove from
the broth. Remove the tails and put the tails back in the broth for
additional flavor. Quarter the shrimp: slice in half along it's length then
cut into bite-sized pieces about the same bulk. Toss the shrimp with the
chopped fresh tarragon (to taste) and additional bay seasoning (to aroma).
*(stove top or microwave)
PARTY MENU IDEA: *Asparagus with Warm Tomato Vinaigrette *Curried Shrimp
And Potato Soup *Skillet Pepper Bread *Peppermint Pears with Pecan-Brown
Sugar Shortbread *Wine *Coffee
Enjoy your Curried Shrimp and Potato Soup with Apple
How much is in a cup?
Recieve recipes by email. Subscribe
here
Sat 9 Aug 2008
|
|
|
|
|
|
|
|
