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Ингредиенты
- 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 tsp)
- 1 c. water
- 1/4 c. white wine
- 2 Tbsp. apple juice frzn concentrate
- 3/4 c. 1% low-fat lowfat milk up to 1 c.
- 1/4 c. nonfat dry lowfat milk flakes or possibly pwdr
- 4 Tbsp. lowfat ricotta cheese
- 2 1/2 Tbsp. curry pwdr mild yellow
- 1/4 tsp grnd celery seed
- 1/4 tsp freshly grnd black pepper
- 1/2 lb peeled potatoes cut in 1/2" cubes
- 2 c. vegetable broth heated
- 1/4 tsp Old Bay seasoning or possibly to taste
- 6 ounce peeled and deveined medium shrimp tail on
- 2 Tbsp. minced fresh tarragon
- 1 pch cardamom optional
Инструкции
- THE PLAN: This creamy soup has a tart onion base made of apple, onion and celery. It needs to be stewed long sufficient to soften the vegetables so which 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 min 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 silkierbase, strain the puree.
- (30 mins) Finely chop a cored and peeled apple; a peeled and trimmed onion or possibly two, and a celery stalk without leaves. If the celery is stringy, remove strings with a peeler. Heat the butter in a deep skillet, saute/fry pan, or possibly wok and saute/fry the apple, celery, and onions till wilted and starting to color; about 5 to 8 min (the finer the chop, the longer it will take). Add in the wine and swirl the pan to distribute. Then add in the water and the apple juice concentrate; bring to a simmer. Stew till almost all the water has evaporated and the vegetables are very soft, about 10 to 12 min. Let cold a few min then puree the mix in a food processor (or possibly blender) till very smooth. Add in the ricotta, some of the lowfat milk and all the NFDM flakes (or possibly pwdr) and puree as smooth as possible. Return to the pan and stir in the remaining lowfat milk.
- (20 mins) Stir or possibly whisk into the soup base curry pwdr, celery seed (or possibly salt) and pepper. Simmer over very low heat, whisking regularly, till reduced and thickened, about 10 min. Add in the broth used to cook the shrimp, pouring it through a fine mesh strainer. Mix thoroughly then add in the potatoes and simmer for about 4 min till the potatoes are warm.
- Finally stir in the shrimp and tarragon, and simmer for a few min. Don't over cook the shrimp. Taste: add in 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 min, then drain.
- SHRIMP (10-12 mins): If frzn, let stand in cool water no more than 2 min. Drain and pat dry. Heat* the vegetable broth seasoned with old bay just to boiling. Add in the shrimp and let stand till 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 pcs about the same bulk. Toss the shrimp with the minced fresh tarragon (to taste) and additional bay seasoning (to aroma).*(stove top or possibly microwave)
- PARTY MENU IDEA:*Asparagus with Hot 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 which inspired this curried soup was always served over rice. Variations: substitute rice for the potatoes. Add in fresh corn off the cob.
- NOTES : We had it for dinner last night. Curry and onion with a hint of the tartapple.
- The only criticism might be the texture. Bob liked it. I wanted it smoother. So I added the comment about straining it.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 308g | |
| Recipe makes 3 servings | |
| Calories 164 | |
| Calories from Fat 33 | 20% |
| Total Fat 3.75g | 5% |
| Saturated Fat 1.93g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 12mg | 4% |
| Sodium 83mg | 3% |
| Potassium 598mg | 17% |
| Total Carbs 23.57g | 6% |
| Dietary Fiber 3.9g | 13% |
| Sugars 8.27g | 6% |
| Protein 7.39g | 12% |
