Curried Corn And Shrimp Soup

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I have had this recipe for a long time. It is one of those recipes that gets misplaced and then pops back up. Thus, i haven't actually tried it yet. I thought that if i posted it maybe i wouldn't keep loosing it! It looks interesting.

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Steps

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Over high heat , in a 4- to 5-quart pan , combine the chicken broth , apples , onion , and curry.

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Cover.

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Bring to a boil , and simmer until apples will mash easily , about 30 minutes.

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Let cool , then cover and chill until cold , a minimum of 3 hours or can be chilled overnight.

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When cooled , place mixture in a blender and puree until smooth.

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Cut a few thin strips of red pepper and set aside for garnish.

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Dice remaining pepper.

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Put diced pepper in soup tureen with apple puree , buttermilk , lime juice and corn , stir to mix.

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Add the minced cilantro to the soup.

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Ladle the soup into bowls , top each bowl with an equal amount of shrimp.

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Garnish each bowl with bell pepper strips and cilantro.

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Serve.

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Please.

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Ingredients

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reduced-sodium chicken broth, tart apples, onion, curry powder, red bell pepper, buttermilk, lime juice, canned corn niblets, fresh cilantro, baby shrimp, cilantro