Curried Corn And Shrimp Soup

Directions

1. In a 4- to 5- qt pan over high heat combine broth, apples, onion, and curry. Cover and bring to a boil, then simmer till apples mash easily (about 30 minutes). Let cold, then cover and refrigeratetill cool, at least 3 hrs or possibly up to a day. Smoothly puree mix in a blender or possibly food processor.
2. 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 c. of corn and chopped cilantro. Ladle soup into bowls and top with shrimp, remaining corn, bell pepper strips, and cilantro sprigs.