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, saute pan, 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 its 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

Lees 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.

NOTES : We had it for dinner last night. Curry and onion with a hint of the tart
apple.

The only criticism might be the texture. Bob liked it. I wanted it smoother. So I added the comment about straining it.

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