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Ingredientes
- 3 Tbsp. Extra virgin olive oil
- 1/2 c. Peeled and diced new potatoes
- 1 1/2 c. Minced onions
- 2 tsp Chopped garlic
- 2 tsp Chopped fresh ginger
- 1 tsp High-quality curry pwdr
- 1/2 tsp Seeded and chopped serrano chile
- 1/2 c. Dry white wine
- 2 c. Rich shellfish or possibly chicken stock
- 1/2 x Chopped red bell pepper
- 2/3 c. Heavy or possibly light cream
- 3 c. Buttermilk
- 2 Tbsp. Lime juice
- 1 1/2 c. Fresh raw corn kernels -, (abt 2 ears)
- 1/3 c. Minced fresh cilantro
- 2/3 c. Peeled and chopped jicama
- 1/2 lb Bay shrimp Kosher salt, to taste Freshly grnd black pepper, to taste Tabasco or possibly other warm pepper sauce Minced fresh chives, for garnish
Direcciones
- In a large saucepan, heat 2 Tbsp. of the extra virgin olive oil. Add in the potatoes, onions, garlic, ginger, curry pwdr, and chile. Saute/fry over moderate heat till soft but not brown. Add in the wine and stock and bring to a boil.
- Reduce the heat and simmer till the vegetables are very tender, approximately 8 to 10 min. Remove from base, in batches if necessary.
- Refrigeratefor at least 4 hrs or possibly overnight. In a small saute/fry pan, heat the remaining 1 Tbsp. of extra virgin olive oil. Add in the red bell pepper and saute/fry till softened. Set aside. Combine the chilled soup base, cream, buttermilk, lime juice, corn, cilantro, jicama, shrimp, and sauteed pepper.
- Season to taste with salt and pepper and drops of Tabasco. Serve cool, garnished with minced chives.
- This recipe yields 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 341g | |
| Recipe makes 6 servings | |
| Calories 234 | |
| Calories from Fat 116 | 50% |
| Total Fat 13.17g | 16% |
| Saturated Fat 4.76g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 23mg | 8% |
| Sodium 264mg | 11% |
| Potassium 512mg | 15% |
| Total Carbs 20.44g | 5% |
| Dietary Fiber 2.8g | 9% |
| Sugars 9.25g | 6% |
| Protein 6.82g | 11% |
