Friday, September 18, 2009

Food Friday Curry Shrimp and Potato Soup

There are few things more pleasurable than a sunny afternoon with boon companions until you add a kitchen, a quest, and champagne.  Thus the origins of Food Friday where five friends join together to cook.

curry shrimp soup 217

Our quest on this particular Friday was a savory and fresh take on potato soup.  This once humble dish is enriched with both fish and chicken stock and elevated to company dinner status with the addition of shrimp. We threw in a can of coconut milk to amp the creaminess and keep the curry company.  The result is a particularly attractive and luscious soup.

Curried Shrimp and Potato Soup

Adapted from Lee Bailey’s Soup Meals

¼ cup butter

1 cup finely chopped tart apple

1 cup finely chopped celery

3 cups finely chopped onions

One pint light cream or half and half

1 can coconut milk, reserving 2 tablespoons of the cream for garnish.

2 tablespoons curry powder

2 teaspoons salt

½ teaspoon ground black pepper

2 cups fish stock*, heated

3 cups chicken stock, divided.

1 pound cooked and peeled medium shrimp.

1 pound white potatoes, peeled, cut into ½ inch dice

Garnish: snipped fresh chives


Melt butter in a deep skillet and sauté the apple, celery and onions until wilted and onions are turning golden, about 5 minutes. Add one cup chicken stock and bring to a simmer. Continue simmering until almost all the liquid has evaporated, about 10 minutes. Puree the mixture in a food processor until smooth.

Return mixture to the skillet and whisk in the cream, coconut milk, curry powder, salt and pepper. Simmer over very low heat, whisking regularly until reduced and thickened, about 10 minutes. Stir in the fish and chicken stocks.

Meanwhile cover the diced potatoes with salted water and bring to a boil. Boil slowly for 5 minutes, then drain and add to the soup. If you want a smooth soup, puree the potatoes before adding to the pot. Continue to simmer for another 10-12 minutes or until flavors have fully blended.  Add the shrimp and serve when shrimp is warmed through.

Garnish each serving with chives and a swirl of coconut cream.

*You can buy frozen fish stock or substitute clam juice.

Variations:  One Friday Foodie sautéed a teaspoon each of grated ginger and grated garlic with a tablespoon of mustard seeds then stirred them into the soup. She got rave reviews!

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