Curried Corn and Shrimp Soup

1 lb medium or large shrimp; peeled, deveined, and preboiled
2 cups chicken broth
2 medium 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 buttermilk
1/4 cup lime juice
1 1/2 cups cooked corn kernels
1/2 cup minced fresh cilantro

In a 4 to 5 quart pan over high heat combine broth, apples, onion, and curry. Cover and bring to a boil, then simmer until apples mash easily (about 30 minutes). Let cool, then cover and chill until cold; 4-24 hours.

Puree mixture in a blender or food processor.

Cut a few thin slivers from bell pepper and set aside.

Dice remaining pepper and put into a tureen with apple puree, buttermilk, lime juice, 1 1/4 cups of corn, and minced cilantro.

Ladle soup into bowls and top with the preboiled Shrimp, remaining corn, bell pepper strips, and cilantro sprigs

Servings: 4