Madras curry, white shrimp, toasted walnuts
Melt butter and olive oil over medium heat, add all vegetables except for green celery. Season with salt and cover with a lid, stir frequently until vegetables are hot and steaming. Add wine, bring to a simmer then add stock and green celery. Simmer until all vegetables are tender. Puree in a blender, and push through a fine sieve. Season to taste with salt and cayenne.
Heat sauté pan over high heat, add canola oil then shrimp. Cook for a minute then flip over each shrimp with a tongs. Add the wine, reduce and cook the shrimp through, finish with curry butter.
Saute apple and onion in canola oil until tender, add curry powder and cook for a minute to toast the spices. Cool on a plate until room temperature. Stir into butter and refrigerate until ready to use.
Ladle soup into bowls. Top with 2 shrimp each and sprinkle with walnuts.