Ingredients
-
2
-
2
-
1
-
1/2
-
1
-
4
-
1/4
-
1
-
1/2
-
1/3
-
-
-
-
-
Directions
Curried Corn and Shrimp Soup, 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 I thought that if I posted it maybe I wouldn’t keep loosing it! It looks interesting , this was a delicious blend of all my favorite ingredients- the only thing i changed was to sub fresh basil for the cilantro made for zwt5, thanks paula , We loved this one! Great soup – has you coming back for seconds Finding we really like the corn/curry combination! Other then using just a bit of the cilantro and subbing the rest with parsley I made as posted How good – been added to my soup collection
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Steps
|
1
Done
|
Over High Heat, in a 4- to 5-Quart Pan, Combine the Chicken Broth, Apples, Onion, and Curry. |
|
2
Done
|
Cover; Bring to a Boil, and Simmer Until Apples Will Mash Easily, About 30 Minutes. |
|
3
Done
|
Let Cool, Then Cover and Chill Until Cold, a Minimum of 3 Hours or Can Be Chilled Overnight. |
|
4
Done
|
When Cooled, Place Mixture in a Blender and Puree Until Smooth. |
|
5
Done
|
Cut a Few Thin Strips of Red Pepper and Set Aside For Garnish; Dice Remaining Pepper. |
|
6
Done
|
Put Diced Pepper in Soup Tureen With Apple Puree, Buttermilk, Lime Juice and Corn, Stir to Mix. |
|
7
Done
|
Add the Minced Cilantro to the Soup. |
|
8
Done
|
Ladle the Soup Into Bowls, Top Each Bowl With an Equal Amount of Shrimp. |
|
9
Done
|
Garnish Each Bowl With Bell Pepper Strips and Cilantro. |
|
10
Done
|
Serve. |
|
11
Done
|
Please Note: the Cooking Time Includes Allowing the Soup to Cool Overnight. |
