*  Exported from  MasterCook  *

                          Curried Seafood Bisque

Recipe By     : 
Serving Size  : 10   Preparation Time :0:00
Categories    : Bisque

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2       ts           Canola or vegetable oil
   2                    Granny Smith apples
                        Peeled, cored and chopped
   1       lg           Onion(s), chopped
   1       sm           Red bell pepper,
                        Cored, seeded and chopped
   1                    Carrot, chopped
   1       sm           Stalk celery, chopped
   1 3/4   c            Chicken stock
   1       lg           Potato
                        Peeled and diced
   2       tb           Golden raisins
   1       tb           (to 1 1/2 tbs)
                        Curry powder
     1/4   ts           Cardamon
     1/4   ts           Ground allspice
     1/4   ts           Dried thyme
   1 3/4   c            Beef stock
     2/3   c            Instant non-fat
                        Milk powder
   3       tb           Tomato sauce
   1 1/2   c            Skim milk
     3/4   lb           Shrimp, peeled, deveined,
                        And coarsely chopped
     1/2   lb           Bay or sea scallops
                        Cut into bite-size pieces
     1/2   ts           (to 1 tsp) salt
     1/3   c            Mango chutney
                        For garnish (opt)
   2       tb           Chopped cilantro
                        For garnish (opt)

  In a large pot, heat the oil over medium-high heat. Add apples,
  onions, red peppers, carrots, and celery. Saute for 7-10 min, or
  until vegetables are softened.

  Stir in chicken stock, potatoes, raisins, curry, cardamon, allspice,
  and thyme and bring to a boil. Reduce the heat to low, cover, and
  simmer, stirring often, for 12-15 min, or until the potatoes are
  tender. Puree the mixture in batches, in a blender or food processor,
  until smooth. Add a little beef stock if mixture is too thick. Rinse
  out the pot and return the puree to it. Combine  1/2 cup beef stock,
  milk powder, and tomato sauce in blender or food processor. Puree
  until smooth. Stir the tomato mixture into the pot, along with the
  remaining beef stock and milk.

  Add the shrimp and scallops and cook over medium-high heat, stirring
  often, for 3-5 min, or until the seafood is opaque. Do not boil. Add
  salt to taste. Just before serving, garnish with chutney and
  cilantro, or set a small bowl of each.


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