Curried corn and shrimp soup

• 2 cups regular-strength chicken broth
• 2 medium-size 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 cold buttermilk
• 1/4 cup lime juice
• 1 1/2 cups cooked corn kernels
• 1/2 cup minced fresh cilantro
• 1/3 lb. medium-large shrimp
• Cilantro Sprigs (optional)

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 min).

Let cool, then cover and chill until cold, at least 3 hours or up to a day.

Smoothly 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 shrimp, remaining corn, bell pepper strips, and cilantro sprigs.

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