Baileys Curried Shrimp and Potato Soup with Apple (Elf)

Baileys Curried Shrimp and Potato Soup with Apple (Elf) Ingredients

1/2 c Tart apple; (1 small)	2 1/2 tb Curry powder; mild yellow
1/2 c Celery; (1 medium stalk)	1/4 ts Ground celery seed
1 1/2 c Onion; remove root knot	1/4 ts Freshly ground black pepper
Diet unsalted butter; (4	1/2 lb Peeled potatoes; cut in 1/2"
1 c Water	2 c Vegetable broth; heated
1/4 c White wine	1/4 ts Old Bay seasoning; or to
2 tb Apple juice frozen	6 oz Peeled and deveined medium
3/4 c 1% low-fat milk; up to 1 cup	2 tb Chopped fresh tarragon
1/4 c Nonfat dry milk; flakes or	1 pn Cardamom; optional
4 tb Lowfat ricotta cheese

Instructions for Baileys Curried Shrimp and Potato Soup with Apple (Elf)

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 its 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 Lees 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. >from Lee Baileys Soup Meals (1989:isbn0517573040) >from Kitpath mc-PER SERVING with butter: 417CAL, 10.6G fat (23.2% cff); mc-PER SERVING with spray: 376CAL, 6.0G fat (14.6% cff). >mcCategories : Baileys.Mcf Cream Fish-Shellfish Fruit Rice Soups Eat-Lf Tested >Eat-LF www.reggie.com Archive 1998Feb Recipe by: Lee Baileys Soup Meals: Warm-Weather / Hanneman Posted to EAT-LF Digest by KitPATh on Feb 06, 1998

Main Ingredient: ShrimpCuisine: Uncategorized

More like this...

Curried Apples and Shrimp

Cold Curried Carrot and Coconut Milk Soup with Crisp Shrimp

Thai Curry And Shrimp Soup

Warm Potato Salad with Apple and Curry Dressing

Curried Apple Soup

Ingredient Insight - look inside this recipe

Apple	Apple Juice	Butter	Cardamom
Celery	Curry	Milk	Onion
Potato	Ricotta	Season	Tarragon
White Wine

Fruits Eat-lf mail Seafood Potato Celery Apple Butter Cheese Onion Tarragon Wine White wine Milk Shrimp Lunch

for flavor and categorization

Recent searches:   beans pasta broccoli   boulangere potatoes   loaves meat   carousel   cranberry spread   pie cream mango   green lentils   dried green peas   teriyaki mushrooms   filling cream   lou mary   balsamic tomatoes   tomato mango   rounds potato   hershey chocolate fudge   bulgaria   beans black beef   cider syrup   salad napa   cookies pan