Recipe by d-licious
This soup is so easy to make, and it is creamy and yummy! This is a slight adaptation from Moosewood: Cooks at Home. It is wonderful with corn scone/bread and a salad. Enjoy!
Top Review by IngridH
I really liked this. It wasn't what I was expecting, but that was okay. Most bisque soups I've had were pink, but the curry in this gives it a yellow color, that really shows off the green of the dill. I made a couple of additions- more salt, and more lemon juice, as the flavor was just a bit flat without them. I made a quick broth by boiling the shrimp shells with some onion and thyme after peeling them, and used this in place of the water or vegetable stock. I also used an immersion blender to puree all of the soup, just leaving enough whole shrimp for garnish. Made for PAC Spring 2009.
- 1 lb shrimp (peeled and deveined)
- 1 cup onion, chopped
- 1 cup apple, peeled (chopped or shredded)
- 2 tablespoons olive oil (or butter)
- 1 tablespoon unbleached white flour
- 1 1⁄2 cups vegetable stock (or water)
- 1 teaspoon fresh lemon juice
- 2 inches lemon peel
- 1⁄2 teaspoon curry powder
- 1 teaspoon dill
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon white pepper
- 2 tablespoons dry white wine
- 1 cup half-and-half
Directions See How It's Made
- Rinse shrimp and set them aside.
- In large saucepan, saute' the onions and apples in the butter or oil for about 10 minutes, until the onions are translucent.
- Sprinkle in the flour and cook, stirring for a minute or two.
- Then stir in the stock or water, lemon juice, lemon peel, curry powder, dill, salt, white pepper, and wine.
- Simmer, covered for about 5 minutes, until the mixture thickens slightly.
- Add the shrimp and half-and-half, and simmer gently until the shrimp turn pink. Be careful not to overcook the shrimp or they will become tough (they don't take long)
- Remove the lemon peel. In a blender or food processor, pureé about one third of the soup and the return it to the pot. Serve and enjoy.