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.
We both enjoyed this soup immensely. I used shrimp stock I had on hand and otherwise followed the recipe. There wasn't a drop left.