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Curried Corn and Shrimp Soup
Curried Corn and Shrimp Soup
From: mjahnke@nic.cerf.net (Meg Jahnke)
Date: 19 Jul 1993 03:05:33 GMT
(from Sunset, Sept 1992)
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cups regular-strength chicken broth
medium-size tart apples (peeled, cored and chopped)
large onion (chopped)
/2 tsp curry powder
large red bell pepper (stemmed and seeded)
cups cold buttermilk
/4 cup lime juice
1/2 cups cooked corn kernels
/2 cup minced fresh cilantro
/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,
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1/4 cups of corn and minced cilantro. Ladle soup into bowls and top
with shrimp, remaining corn, bell pepper strips, and cilantro sprigs.
mara
http://www.cs.cmu.edu/~mjw/recipes/soup/curried-corn-shrimp-soup.html [12/17/1999 12:03:30 PM]
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