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    Curried Corn and Shrimp Soup


    Source of Recipe


    Internet

    List of Ingredients




    1 lb medium or large shrimp; peeled, deveined, and preboiled
    2 cups chicken broth
    2 medium 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 buttermilk
    1/4 cup lime juice
    1 1/2 cups cooked corn kernels
    1/2 cup minced fresh cilantro

    Recipe



    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 minutes). Let cool, then cover and chill until cold; 4-24 hours.

    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 the preboiled Shrimp, remaining corn, bell pepper strips, and cilantro sprigs

    Servings: 4

 

 

 


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