Red Pepper Bisque with Seafood
Yield
6 servingsPrep
10 minCook
45 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
vegetable oil
|
|
| 4 | each |
sweet red bell peppers
chopped |
|
| ½ | cup |
onions
chopped |
|
| ¼ | cup |
apples
chopped, peeled |
*
|
| ½ | cup |
carrots
chopped, peeled |
|
| 4 | cups |
chicken broth
|
|
| ½ | cup |
corn
|
|
| ¼ | cup |
tarragon vinegar
|
|
| 2 | tablespoons |
parsley leaves
chopped |
|
| ¼ | cup |
baby shrimp
|
* |
| ¼ | cup |
bay scallops
halved |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
vegetable oil
|
|
| 4 | each |
sweet red bell peppers
chopped |
|
| 118 | ml |
onions
chopped |
|
| 59 | ml |
apples
chopped, peeled |
*
|
| 118 | ml |
carrots
chopped, peeled |
|
| 946 | ml |
chicken broth
|
|
| 118 | ml |
corn
|
|
| 59 | ml |
tarragon vinegar
|
|
| 3E+1 | ml |
parsley leaves
chopped |
|
| 59 | ml |
baby shrimp
|
* |
| 59 | ml |
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.
Purée 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.
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.
