Curried Seafood Bisque

Ingredients

2 teaspoons canola or other vegetable oil

5 cups peeled, cored,

chopped tart cooking apples, such as Granny Smith (5 med.)

3 cups chopped onions (3 med.)

2 cups chopped red bell pepper (2 med.)

1 1/4 cups chopped carrots (2 med.)

3/4 cup chopped celery (1 lg. stalk)

3 1/2 cups defatted chicken stock, homemade or reduced sodium<

3 cups peeled, diced potatoes (2 lg.)

1/4 cup golden raisins

3 tablespoons curry powder

3/4 teaspoon ground cardamom

1/2 teaspoon ground allspice

1/2 teaspoon dried thyme

3 1/2 cups defatted beef stock, homemade or canned

1 1/4 cups instant nonfat milk powder

cup tomato sauce

3 cups skim milk

1 1/2 l. shrimp, peeled, deveined

coarsely chopped

1 pound bay or sea scallops, cut into bite-size pieces

1 1/2 teaspoons salt

3/4 cup mango chutney, such as Major Grey's, for garnish (optional)

4 tablespoons chopped fresh cilantro for garnish (optional)

Preparation

In a 6 quart pot over medium-high heat, heat oil. Add apples, onions, red peppers, carrots and celery. Saute for 7-10 minutes, or until vegetables are soft.

Stir in chicken stock, potatoes, raisins, curry, cardamom, allspice and thyme; bring to a boil. Reduce heat to low, cover and simmer, stirring frequently, for 12-15 minutes, or until the potatoes are tender. Puree the mixture in batches, in a blender or food processor, until smooth. Add a little beef stock if mixture is too thick. Rinse out the pot and return the puree to it.

Combine 1/2 cup beef stock, milk powder and tomato sauce in a blender or food processor. Puree until smooth. Stir the tomato mixture into the pot, along with the remaining beef stock and milk. (The soup may be made ahead to this point and refrigerated for up to 24 hours. Reheat over medium heat for about 10 minutes. Do not boil.)

Add shrimp and scallops and heat over medium-high heat, stirring frequently, for 3-5 minutes, or until the seafood is opaque. (Do not boil.) Add salt to taste. Just before serving, garnish with chutney and cilantro, or set out a small bowl of each and allow guests to garnish their own. Makes about 20 cups.