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THE PLAN: This creamy soup has a tart onion base made of apple, onion and celery.
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It needs to be stewed long sufficient to soften the vegetables so which the puree will be very smooth.
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While it stews, peel and cube the potatoes; boil and drain them.
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Heat the broth and cook the shrimp; chop and season the shrimp.
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About 30 min before serving, assemble and reheat the soup.
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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.
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The shrimp will toughen on reheat.
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NOTE: If you want a silkier base, strain the puree.
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(30 mins) Finely chop a cored and peeled apple; a peeled and trimmed onion or possibly two, and a celery stalk without leaves.
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If the celery is stringy, remove strings with a peeler.
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Heat the butter in a deep skillet, sautepan, 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).
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Add in the wine and swirl the pan to distribute.
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Then add in the water and the apple juice concentrate; bring to a simmer.
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Stew till almost all the water has evaporated and the vegetables are very soft, about 10 to 12 min.
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Let cold a few min then puree the mix in a food processor (or possibly blender)
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till very smooth.
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Add in the ricotta, some of the lowfat milk and all the NFDM flakes (or possibly pwdr) and puree as smooth as possible.
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Return to the pan and stir in the remaining lowfat milk.
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(20 mins) Stir or possibly whisk into the soup base curry pwdr, celery seed (or possibly salt) and pepper.
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Simmer over very low heat, whisking regularly, till reduced and thickened, about 10 min.
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Add in the broth used to cook the shrimp, pouring it through a fine mesh strainer.
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Mix thoroughly then add in the potatoes and simmer for about 4 min till the potatoes are warm.
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Finally stir in the shrimp and tarragon, and simmer for a few min.
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Don't over cook the shrimp.
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Taste: add in cardamom if you want to boost the apple flavor.
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Serve at once in a wide and shallow bowl to show off the color of the shrimp.
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POTATOES: (12-15 mins), cover the diced potatoes with water and bring to a boil.
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Boil slowly for 5-8 min, then drain.
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SHRIMP (10-12 mins): If frzn, let stand in cool water no more than 2 min.
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Drain and pat dry.
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Heat* the vegetable broth seasoned with old bay just to boiling.
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Add in the shrimp and let stand till just pink.
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Remove from the broth.
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Remove the tails and put the tails back in the broth for additional flavor.
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Quarter the shrimp: slice in half along it's length then cut into bite-sized pcs about the same bulk.
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Toss the shrimp with the minced fresh tarragon (to taste) and additional bay seasoning (to aroma).
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*(stove top or possibly microwave)
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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
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Lee's Intro: The shrimp dish which inspired this curried soup was always served over rice.
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Variations: substitute rice for the potatoes.
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Add in fresh corn off the cob.
