|Shelled shrimp||1 Pound (Fresh Or Frozen Small Ones)|
|Finely diced onion||1 Cup (16 tbs)|
|Shredded peeled apple||1 Cup (16 tbs)|
|Butter/Vegetable oil||2 Tablespoon|
|Unbleached white flour||1 Tablespoon|
|Water/Vegetable stock||1 1⁄2 Cup (24 tbs)|
|Fresh lemon juice||1 Teaspoon|
|Lemon peel||2 Inch|
|Curry powder||1⁄4 Teaspoon|
|Chopped fresh dill/1/3 teaspoon dried||1 Teaspoon|
|Ground white pepper||1⁄4 Teaspoon|
|Dry white wine||2 Tablespoon|
|Half and half||1 Cup (16 tbs)|
|Thin lemon slices||3|
Rinse the shrimp and set them aside.
In a covered saucepan, saute the onions and apples in the butter or oil for about 10 minutes, until the onions are translucent.
Sprinkle in the flour and cook, stirring, for a minute or two.
Then stir in the 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 half-and-half, and simmer gendy 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, puree about one third of the soup and then return it to the pot.
Serve immediately, garnished with shrimp.