INGREDIENTS

INSTRUCTIONS

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 it's 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  Lee's
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 Bailey's 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 Bailey's Soup Meals: Warm-Weather / Hanneman  Posted to
EAT-LF Digest by KitPATh <phannema@wizard.ucr.edu> on Feb  06, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 347
Calories From Fat: 32
Total Fat: 3.7g
Cholesterol: 4.5mg
Sodium: 1185.5mg
Potassium: 1360.2mg
Carbohydrates: 66.4g
Fiber: 5.1g
Sugar: 33.2g
Protein: 10.9g