- Exported from MasterCook
RED PEPPER BISQUE WITH SEAFOOD
6 Preparation Time :
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
-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
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 7 minutes.
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.
100 Calories,
4 g Fat,
7 g Protein,
11 g Carbohydrate,
13 mg
Cholesterol, 548 mg Sodium.
The Washington Post; January 9, 1991
Posted by Fred Peters. - - - - - - - - - - - - - - - - - -
