Shrimp and Hot Curry Cream Soup

Makes 8 cups, enough for 8 appetizer or 4 main-dish servings

The hot curry powder we use is available in specialty markets or in the international or ethnic foods sections of many supermarkets. If you cannot find it where you shop use the best-quality curry powder available and if you prefer more heat just increase the amount of cayenne. The combination of spices with the creamy soup and shrimp is just wonderful!

1 cup dried chickpeas
Seasoning mix
1-1/2 teaspoons salt
1-1/2 teaspoons onion powder
1-1/2 teaspoons garlic powder
1-1/2 teaspoons dry mustard
1 teaspoon sweet paprika
1 teaspoon dried sweet basil leaves
1 teaspoon dried oregano leaves
1/2 teaspoon black pepper
1/2 teaspoon white pepper
1/4 teaspoon cayenne
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2 pounds peeled headless medium shrimp
2 cups chopped onions
1 cup chopped celery
1 cup cauliflower florets
1 teaspoon minced fresh garlic
1 cup apple juice
3 cups d~fatted seafood stock
2 teaspoons ground ginger
2 teaspoons hot curry powder
2 (12-ounce) cans evaporated skim milk
3 tablespoons unsalted butter, optional

Day 1: Add enough water to the chickpeas to cover them by 3 or 4 inches, and soak overnight in the refrigerator. As the chickpeas absorb the water, they will more than double in volume.

Day 2: Drain the chickpeas measure 2 cups, and set them aside. Combine the seasoning mix ingredients in a small bowl. Sprinkle the shrimp with 1 tablespoon of this mixture and set aside.

Preheat a heavy 5-quart pot, preferably nonstick, over high heat to 350 degrees about 4 minutes. Add the onions, celery, cauliflower the drained chickpeas, and the remaining seasoning mix. Stir and cook scraping the bottom of the pot as sticking occurs, for 6 minutes. Add the garlic and apple juice, clear the bottom, and cook until most of the liquid evaporates, about 7 minutes.

Transfer all the ingredients from the pot to a blender and puree adding 2 cups of the stock a little at a time until the mixture is smooth and well blended. Add the remaining cup of stock blend and set aside. Clean the pot and place it back over high heat. Add the blended mixture the shrimp, ginger, and curry, and cook until small "volcanoes" start erupting from the bottom of the pot, about 2 to 3 minutes. Stir in both cans of skim milk and bring just to a gentle boil stir, bring just to a boil again, and stir. When the liquid boils for the third time remove the pot from the heat and if desired, gently stir in 3 tablespoons unsalted butter until completely blended. (This is a great dish without the butter, but tastes even better with it!)