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Ingredientes
- 2 c. regular-strength chicken broth
- 2 med -size tart apples (peeled, cored and minced)
- 1 lrg onion (minced)
- 1/2 tsp curry pwdr
- 1 lrg red bell pepper (stemmed and seeded)
- 4 c. cool buttermilk
- 1/4 c. lime juice
- 1 1/2 c. cooked corn kernels
- 1/2 c. chopped fresh cilantro
- 1/3 lb tiny cooked shrimp Cilantro Sprigs (optional)
Direcciones
- In a 4- to 5- qt pan over high heat combine broth, apples, onion, and curry. Cover and bring to a boil, then simmer till apples mash easily (about 30 minutes). Let cold, then cover and refrigeratetill cool, at least 3 hrs or possibly up to a day. Smoothly puree mix in a blender or possibly 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 c. of corn and chopped cilantro. Ladle soup into bowls and top with shrimp, remaining corn, bell pepper strips, and cilantro sprigs.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1453g | |
| Calories 640 | |
| Calories from Fat 91 | 14% |
| Total Fat 10.43g | 13% |
| Saturated Fat 5.68g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 39mg | 13% |
| Sodium 1051mg | 44% |
| Potassium 2480mg | 71% |
| Total Carbs 105.38g | 28% |
| Dietary Fiber 9.7g | 32% |
| Sugars 64.54g | 43% |
| Protein 40.22g | 64% |
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