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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Total Time:
Cook Method: Stove
     Serving Size: 3 - Change
Nutritional Facts
Servings Per Recipe: 3

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Bailey's Curried Shrimp And Potato Soup With Apple

Recipe Tags: Fruit Recipes

Date Added: December 08, 2009


1/2 Cup Apple (1 small)
1/2 Cup Celery (1 medium stalk)
1 1/2 Cups Onions remove root knot
1 Unit Unsalted Butter (4 tsp)
1 Cup Water
1/4 Cup White Wine dry
2 Tablespoons Apple Juice
3/4 Cup Milk up to 1 cup
1/4 Cup Milk flakes or powder
4 Tablespoons Ricotta Cheese
2 1/2 Tablespoons Curry Powder mild yellow
1/4 Teaspoon Celery Seed
1/4 Teaspoon Ground Pepper , to taste
1/2 Pound Potato cut in 1/2"
2 Cups Vegetable Broth heated
1/4 Teaspoon Old Bay Seasoning or to taste
6 Ounces Shrimp Peeled and deveined tail on
2 Tablespoons Fresh Tarragon
1 Pinch Cardamom optional
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1. THE PLAN: This creamy soup has a tart onion base made of apple, onion and celery.

2. It needs to be stewed long enough to soften the vegetables so that the puree will be very smooth.

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

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

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

6. 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.

7. The shrimp will toughen on reheat. NOTE: If you want a silkier base, strain the puree.

8. (30 minutes) Finely chop a cored and peeled apple; a peeled and trimmed onion or two, and a celery stalk without leaves.

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

10. 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).

11. Add the wine and swirl the pan to distribute.

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

13. Stew until almost all the water has evaporated and the vegetables are very soft, about 10 to 12 minutes.

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

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

16. Return to the pan and stir in the remaining milk.

17. (20 minutes) Stir or whisk into the soup base curry powder, celery seed (or salt) and pepper.

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

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

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

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

22. Do not over cook the shrimp. Taste: add cardamom if you want to boost the apple flavor.

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

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

25. Boil slowly for 5-8 minutes, then drain. SHRIMP (10-12 minutes): If frozen, let stand in cold water no more than 2 minutes.

26. Drain and pat dry. Heat* the vegetable broth seasoned with old bay just to boiling.

27. Add the shrimp and let stand until just pink.

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

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

30. Toss the shrimp with the chopped fresh tarragon (to taste) and additional bay seasoning (to aroma).

31. *(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 Lee's Intro: The shrimp dish that inspired this curried soup was always served over rice.

32. Variations: substitute rice for the potatoes.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Milk, Shellfish, Butter, Potato, Cheese, Sulfites, Shrimp, Alcohol, Fructose Malabsorption, Celery, Onion, Apple allergies.
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