Cold Celery Soup With Pink Radishes

• 1 teaspoon olive oil
• 2 medium leeks, white parts only, well rinsed and thinly sliced
• 3/4 pound celery, rinsed and thinly sliced
• 2 teaspoons curry powder
• 6 cups chicken broth, homemade or low-sodium canned
• 1 white boiling potato, about 1/3 pound, peeled and diced
• 1 bunch pink radishes, rinsed, green tops reserved
• 1 cup low-fat yogurt
• 1/2 teaspoon Tabasco sauce
• Salt and freshly ground pepper
• 12 shrimp, steamed, peeled, cleaned and cut in half lengthwise

1. Warm the olive oil in a stockpot over medium-low heat.
2. Add the leeks, celery and curry, and saute for 4 minutes.
3. Add the chicken broth and potatoes, bring to a boil, lower the heat and simmer for 17 minutes.
4. Meanwhile, finely chop all but 2 of the radishes.
5. Discard any bruised radish greens and finely chop the rest.
6. When the soup has simmered for 17 minutes, add the chopped radishes and greens and simmer for an additional 3 minutes.
7. Puree the soup in a blender until smooth and strain through a sieve.
8. Refrigerate until cold.
9. When the soup is thoroughly chilled, stir in the yogurt and Tabasco.
10. Season to taste with salt and pepper.
11. Thinly slice the two remaining radishes, float a few slices in the center of each serving bowl and arrange six of the shrimp halves around the radishes like the petals of a flower.

olive oil, leeks, celery, curry powder, chicken broth, white boiling potato, pink, lowfat yogurt, tabasco sauce, salt, shrimp

Taken from cooking.nytimes.com/recipes/4780 (may not work)