Yield: 4 servings
|2 tablespoons||Olive oil|
|1 large||Onion; finely minced|
|6 larges||Red bell peppers; roasted, peeled, seeded, & chopped|
|3 cups||Chicken or vegetable stock|
|Salt & freshly ground black pepper to taste|
|½ cup||Heavy cream|
|1 cup||Potatoes; diced 1/4", blanched|
|4 ounces||Bay scallops; dried in a towel|
|Fresh marjoram; chopped, to taste|
Heat 1 tablespoon of the oil in a large saucepan (2-¾ quart) over medium heat. Add the onion, cover, and let sweat for 5 minutes. Add the red peppers, and continue to cook until all is worked together, about 5 minutes. Add the chicken stock and bring to a boil. Remove from heat and taste for salt and pepper. In batches, process in a blender until smooth. Return to the saucepan, add the cream, then add the potatoes. At serving time, reheat over medium heat but do not let boil.
Heat another saucepan over high heat; add the remaining olive oil and bay scallops and toss until lightly brown. Season with chopped marjoram and divide among 4 soup bowls. Ladle in the hot soup and serve immediately.
Michael Foley of Printer's Row, in _Red Hot Peppers_ Jean Andrews, 1993. MacMillan Publishing Co. ISBN 0-02-502251-2 Typos by Jeff Pruett.
Submitted By JEFF PRUETT On 11-13-95