Curried Corn and Shrimp Soup

From: (Meg Jahnke)

Date: 19 Jul 1993 03:05:33 GMT

 (from Sunset, Sept 1992)

2 cups regular-strength chicken broth
2 medium-size tart apples (peeled, cored and chopped)
1 large onion (chopped)
1/2 tsp	curry powder
1 large red bell pepper (stemmed and seeded)
4 cups cold buttermilk
1/4 cup lime juice
1 1/2 cups cooked corn kernels
1/2 cup minced fresh cilantro
1/3 lb. tiny cooked shrimp
Cilantro Sprigs (optional)

In a 4- to 5- quart pan over high heat combine broth, apples, onion,
and curry. Cover and bring to a boil, then simmer until apples mash
easily (about 30 min). Let cool, then cover and chill until cold, at
least 3 hours or up to a day. Smoothly puree mixture in a blender or
food processor.

Cut a few thin slivers from bell pepper and set aside; dice remaining
pepper and put into a tureen with apple puree, buttermilk, lime juice,
1 1/4 cups of corn and minced cilantro. Ladle soup into bowls and top
with shrimp, remaining corn, bell pepper strips, and cilantro sprigs.


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