Curried Corn and Shrimp Soup
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.
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
- 2 cups regular-strength chicken broth
- 2 medium-size tart apples (peeled, cored and chopped)
- 1 large onion (chopped)
- 1/2 tsp curry powder
- 1 large red bell pepper (stemmed and seeded)
- 4 cups cold buttermilk
- 1/4 cup lime juice
- 1 1/2 cups cooked corn kernels
- 1/2 cup minced fresh cilantro
- 1/3 lb. tiny cooked shrimp
- Cilantro Sprigs (optional)
Directions
- 1 Cut a few thin slivers from the red bell pepper and set aside for garnish. Dice the remaining pepper.
- 2
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.- 3
Reduce heat and simmer until the apples are very tender and mash easily, about 30 minutes.- 4
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.- 5
Transfer the chilled mixture to a blender or food processor and puree until completely smooth.- 6
In a large bowl or tureen, combine the pureed apple mixture with the diced bell pepper, buttermilk, and lime juice.- 7
Stir in 1 1/4 cups of the cooked corn kernels and the minced cilantro.- 8
Ladle the soup into bowls. Top with the cooked shrimp, remaining corn kernels, reserved bell pepper slivers, and cilantro sprigs.NoteThis 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.
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