Soraya contacted us through intotheSoup.com with this soup submission. One of the best parts of our jobs is meeting people who share our interest. Soraya has a hobby site called New Recipes for Life. We think it is pretty cool. In the meantime, enjoy her curry seafood soup. A deliciously different soup with an Indian flair, this makes a delicious entrée to a beautiful holiday dinner. You could serve it as a main course also.

Ingredients

  • 4 cups Savory Choice chicken broth
  • 1/2 teaspoon curry powder
  • 2 red delicious apples, diced
  • 2 ripe pears, diced
  • 1/2 fresh pineapple, cored, peeled and diced
  • 1/4 cup flaked sweetened coconut
  • 1 teaspoon sugar
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon cinnamon
  • 2 cardamom pods
  • 2 cloves garlic, peeled and smashed without chopping
  • 2 tablespoons butter
  • 1 cup whipping cream
  • 1/2 cup dry sherry
  • 8 mussles
  • 1/4 pound medium shrimp, peeled and deveined
  • 4 large sea scallops
  • 1/4 pound lump crab meat
  • 1 tablespoon butter
  • 2 tablespoons flour
  • salt and white pepper
  • Parsley for garnish

In a large pot, combine broth with fruit, curry powder, sugar, cinnamon, garlic, nutmeg, cardamom, and coconut. Bring to a boil, then reduce heat and simmer 2 hours.

Strain, and discard fruit and other solids. Add 2 tablespoons butter, all but 4 tablespoons sherry. Add mussels to the soup pot, and allow to reach steaming temperature. When mussels open, reduce heat to simmer and add cream.

Meanwhile, saute remaining seafood in 1 tablespoon butter for about 2 minutes. Remove from pan and dredge pieces in flour seasoned with salt and white pepper. Return to pan and saute 2 more minutes. Combine with soup base and allow to simmer for 2 more minutes.

Meanwhile, warm the remaining sherry to simmer temperature.

Add a little more salt and pepper to the soup, if necessary.

Divide seafood evenly among serving bowls. Ladle the soup liquid over top. Garnish each bowl with one leaf of the parsley species of your choice. Drizzle one tablespoon of warm sherry around the edge of each soup bowl.

Serve. I prefer to serve this soup in wide, shallow bowls rather than deep, cup-style bowls.

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About Soraya

Born in London, England Soraya Grew up in Toronto, Ontario, Canada. She wanted to be a writer since age 4. She has B.Sc. Chemistry, McMaster University. While in university, her mother joked that someday she would have a starving husband. Now, my friends ask her to conduct cooking classes! President of Octagon Marketing Group and Salon-Resources.com, the latter of which is the largest online directory for spa and salon products, equipment, supplies, and business resources.Thanks to blogging, I have married my passions for writing and cooking. NewRecipesForLife.com is my hobby site.