Red pepper bisque with seafood

6 servings

Ingredients

Quantity Ingredient
1 tablespoon Vegetable oil
4 Sweet red bell peppers, seeds and ribs removed,
Chopped
½ cup Chopped onion
¼ cup Peeled, chopped apple
½ cup Peeled, chopped carrot
4 cups Chicken stock, preferably unsalted
½ cup Corn kernels, fresh or frozen
1 pinch Crushed hot red pepper
¼ cup Tarragon vinegar
1 tablespoon Freshly squeezed lime juice
2 tablespoons Chopped fresh parsley or cilantro
Pinch freshly ground white pepper
¼ teaspoon Salt (omit if using salted canned stock)
¼ cup Baby shrimp, peeled and deveined
¼ cup Bay scallops, halved

Directions

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, ⅗ 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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