*  Exported from  MasterCook  *

                      Red Pepper Bisque with Seafood

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Bisque

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      tablespoon    Vegetable oil
   4                    Sweet red bell peppers -- seeds and ribs remov
                        Chopped
     1/2  cup           Chopped onion
     1/4  cup           Peeled -- chopped apple
     1/2  cup           Peeled -- chopped carrot
   4      cups          Chicken stock -- preferably
					
     1/2  cup           Corn kernels -- fresh or
					
   1      pinch         Crushed hot red pepper
     1/4  cup           Tarragon vinegar
   1      tablespoon    Freshly squeezed lime juice
   2      tablespoons   Chopped fresh parsley or -- cilantro
                        Pinch   freshly ground white -- pepper
     1/4  teaspoon      Salt (omit if using salted -- canned stock)
     1/4  cup           Baby shrimp -- peeled and
					
     1/4  cup           Bay scallops -- halved

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
 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.


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