Red pepper bisque with seafood

 
                       RED PEPPER BISQUE WITH SEAFOOD
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       tb           Vegetable oil
    4                    Sweet red bell peppers,
                         -seeds and ribs removed,
                         Chopped
      1/2   c            Chopped onion
      1/4   c            Peeled, chopped apple
      1/2   c            Peeled, chopped carrot
    4       c            Chicken stock, preferably
                         -unsalted
      1/2   c            Corn kernels, fresh or
                         -frozen
    1       pn           Crushed hot red pepper
      1/4   c            Tarragon vinegar
    1       tb           Freshly squeezed lime juice
    2       tb           Chopped fresh parsley or
                         -cilantro
                         Pinch   freshly ground white
                         -pepper
      1/4   ts           Salt (omit if using salted
                         -canned stock)
      1/4   c            Baby shrimp, peeled and
                         -deveined
      1/4   c            Bay scallops, halved
 
   Heat the oil in a 4-quart saucepan over medium heat.
   Add the red bell pepper, onion, apple, and carrot.
   Saute, stirring frequently, until the onions are
   translucent, about 5 to 7 minutes.
   
   Add the chicken stock and bring to a boil over high
   heat. Reduce the heat and simmer the soup, partially
   covered, for 25 minutes. Puree the soup in a blender
   or a food processor fitted with a steel blade; return
   it to the saucepan.
   
   Stir in the corn, crushed red pepper, taragon vinegar,
   lime juice, parsley, white pepper and salt.  Bring to
   a boil over medium heat, stirring occasionally, and
   simmer, uncovered, for 7 minutes. (The soup may be
   prepared up to this step two days in advance and then
   refrigerated in a tightly sealed container.  Just
   before serving, bring it slowly back to a boil and
   then add the seafood.)
   
   Add the shrimp and scallops to the simmering soup,
   turn off the heat immediately, and cover the pot.
   Allow it to sit for 5 minutes. Serve immediately in
   heated soup bowls.
   
   Makes 6 servings.
   
   Nutrient Value per Serving: 100 Calories, 4 g Fat, 0.6
   g Saturated Fat, 7 g Protein, 11 g Carbohydrate, 13 mg
   Cholesterol, 548 mg Sodium.
   
   [The Washington Post; January 9, 1991]
   
   Posted by Fred Peters.
  
 
 
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