Bailey's curried shrimp and potato soup with apple (elf)
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Bailey's curried shrimp and potato soup with apple (elf)
  Shrimp    Potato    Apple    Fruit    Soups  
Last updated 6/12/2012 1:05:52 AM. Recipe ID 31073. Report a problem with this recipe.
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      Title: Bailey's curried shrimp and potato soup with apple (elf)
 Categories: Fruit, Eat-lf mail, Tested, Fish & seaf
      Yield: 3 Servings
    1/2 c  Tart apple; (1 small)
    1/2 c  Celery; (1 medium stalk)
  1 1/2 c  Onion; remove root knot
           Diet unsalted butter; (4
      1 c  Water
    1/4 c  White wine
      2 tb Apple juice frozen
    3/4 c  1% low-fat milk; up to 1 cup
    1/4 c  Nonfat dry milk; flakes or
      4 tb Lowfat ricotta cheese
  2 1/2 tb Curry powder; mild yellow
    1/4 ts Ground celery seed
    1/4 ts Freshly ground black pepper
    1/2 lb Peeled potatoes; cut in 1/2"
      2 c  Vegetable broth; heated
    1/4 ts Old Bay seasoning; or to
      6 oz Peeled and deveined medium
           -shrimp; tail on
      2 tb Chopped fresh tarragon
      1 pn Cardamom; optional
  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
  (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
  Lee's Intro: The shrimp dish that inspired this curried soup was
  always served over rice. Variations: substitute rice for the
  potatoes. Add fresh corn off the cob. 

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Recipe ID 31073 (Apr 03, 2005)

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