Originally posted Jan 20, 2013
As I mentioned yesterday, I had a hankering for shrimp. So after making the Pumpkin Chocolate Chip bread yesterday, I pulled out my bag of shrimp from the freezer, opened the fridge and pantry and tried to figure out what magic I could work. Curry, apples, onion, celery, broth…. Curried Shrimp Soup with Apples.
Curried Shrimp Soup with Apples
1/2 onion, chopped
2 stalks of celery, chopped
1 TBSP olive oil
2 TBSP butter
1 tsp curry powder
1/4 tsp cayenne
2 TBSP flour
2 cups broth
1 lb shrimp, peeled and deveined
1 granny smith apple, peeled and chopped
1. Saute the onion and celery in the olive oil and butter on medium heat until the celery softens, about 10 minutes.
2. Add the spices and mix well. Then add the flour and stir so the flour, butter and oil are kind of pasty.
3. Add the broth and stir to dissolve the flour mixture. Cook for 10-15 minutes until the broth thickens about, stirring regularly.
4. Add the shrimp and allow to simmer for 1-2 hours. I was concerned that the shrimp would get tough being cooked this long but they didn’t.
5. About 30 minutes before serving, add the chopped apple.
Double Alert: Because I made such a small amount of soup, I made this on the stove and ended up with between 1 and 1 1/2 quarts of soup. If you are going to increase the recipe and use a slow cooker, don’t leave it all day. It really should not cook for more than a couple hours.
Many of you are experiencing some frigid weather this weekend. This slightly spicy soup is very warming, and since the broth is thickened, you will find it more filling. I really liked the combination of butter and curry in this soup. I savored the last spoonfuls of broth. So comforting! You Patriots fans may find this an especially good soup this evening.
You can serve with rice. Feel free to add more veggies. I thought some spinach would be a nice addition and I may add some to my leftovers. You can also add a splash of cream or half and half to make it even creamier.
Let me know how this works for you!