1-lb. shrimp, thawed
1 1/4 c. finely diced onions
1 c. peeled and shredded apple
3 Tbsp. butter or vegetable oil
1 1/2 Tbsp. unbleached white flour
1 1/2 c. water or vegetable stock
1 tsp. fresh lemon juice
1 piece lemon peel 2" long
1/8 tsp. curry powder
1 tsp. chopped fresh dill (1/3 tsp. dried)
1/4 tsp. salt
1/4 tsp. ground white pepper
2 1/2 Tbsp. dry white wine
1 c. light cream
Thin lemon slices
Rinse shrimp and set aside. In a covered saucepan, sauté the onions and apples in the butter or oil for approximately 10 minutes, until the onions are translucent. Sprinkle with flour and continue cooking, stirring constantly for one or two minutes. Stir in water or stock, lemon juice, lemon peel, curry powder, dill, salt, white pepper and wine. Simmer, covered, for about 5 minutes, until the mixture thickens slightly. Add the shrimp and the cream, simmer gently just until the shrimp turn pink. Be careful not to overcook the shrimp or they will become tough. Remove the lemon peel. In a blender or food processor, purée about one-third of the soup and then return it to the pot and stir to mix the purée soup in.
Serve immediately, garnished with thin slices of lemon.
This soup makes a delicious meal served with a green salad and crusty bread.