Title: Red Pepper Bisque with Seafood
Categories: Soup Shrimp Scallops
Yield: 6 Servings

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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