This refreshing cold soup is a delightful marriage of sweet and savory flavors. The base features a silky puree of apples, onion, and curry-infused broth, chilled to perfection before being stirred with tangy buttermilk and lime juice. Sweet corn kernels provide a pleasant pop of texture, while tiny cooked shrimp add a delicate briny note. It’s light yet satisfying, making it an ideal starter for summer gatherings or a quick lunch on a warm day. The combination of fresh cilantro and red bell pepper adds a bright, crisp finish that balances the creamy richness. Perfect for when you want something sophisticated but simple to prepare.
Curried Corn and Shrimp Soup
Description
This refreshing cold soup is a delightful marriage of sweet and savory flavors. The base features a silky puree of apples, onion, and curry-infused broth, chilled to perfection before being stirred with tangy buttermilk and lime juice. Sweet corn kernels provide a pleasant pop of texture, while tiny cooked shrimp add a delicate briny note. It’s light yet satisfying, making it an ideal starter for summer gatherings or a quick lunch on a warm day. The combination of fresh cilantro and red bell pepper adds a bright, crisp finish that balances the creamy richness. Perfect for when you want something sophisticated but simple to prepare.Ingredients
Directions
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Cut a few thin slivers from the red bell pepper and set aside for garnish. Dice the remaining pepper.
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In a 4- to 5-quart pan over high heat, combine the chicken broth, chopped apples, chopped onion, and curry powder. Cover and bring to a boil.
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Reduce heat and simmer until the apples are very tender and mash easily, about 30 minutes.
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Remove from heat. Let the mixture cool slightly, then cover and chill in the refrigerator until cold, at least 3 hours or up to a day.
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Transfer the chilled mixture to a blender or food processor and puree until completely smooth.
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In a large bowl or tureen, combine the pureed apple mixture with the diced bell pepper, buttermilk, and lime juice.
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Stir in 1 1/4 cups of the cooked corn kernels and the minced cilantro.
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Ladle the soup into bowls. Top with the cooked shrimp, remaining corn kernels, reserved bell pepper slivers, and cilantro sprigs.
Note
This soup is best served cold and can be made a day ahead to allow flavors to meld.
If buttermilk is unavailable, you can substitute milk with a tablespoon of lemon juice or vinegar, though the flavor will differ slightly.
Ensure shrimp are cooked before adding; you can use pre-cooked frozen shrimp for convenience.
For a thicker soup, reduce the amount of buttermilk slightly.
