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.