Red Pepper Bisque with Seafood

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.