1 pound fresh or frozen small shelled shrimp
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1 cup finely diced onions
1 cup shredded peeled apple
2 tablespoons butter or vegetable oil
1 rounded tablespoon unbleached white flour
11/2 cups water or vegetable stock
1 teaspoon fresh lemon juice
1 2-inch-long piece lemon peel
1/8–1/4 teaspoon curry powder1
1 teaspoon chopped fresh dill (1/3 teaspoon dried)
1/4 teaspoon salt
1/4 teaspoon ground white pepper
2 tablespoons dry white wine
1 cup half-and-half
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thin lemon slices
Rinse the shrimp and set them aside.
In a covered saucepan, sauté 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 water or stock, 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 the half-and-half, and simmer gently just until the shrimp turn pink. Be careful not to overcook the shrimp or they will become tough.
Remove the lemon peel. In a blender or food processor, purée about one third of the soup and then return it to the pot. Serve immediately, garnished with thin slices of lemon.
PER 8-OZ SERVING: 191 CALORIES, 17.7 G. PROTEIN, 9.2 G FAT, 11.2 G CARBOHYDRATE, 323 MG SODIUM, 172 MG CHOLESTEROL.
TOTAL TIME
25 minutes
SERVINGS
6 as first course 4 as main dish
MENU
Delicious for dinner served with a green salad and Corn Scones (see page 53).
Lemon and curry add subtle fragrance to this elegant dish.
1. If your curry powder is strongly flavored, even 1/4 teaspoon may overpower the other delicate flavors in this soup. Start by adding 1/8 teaspoon; then add more to taste.