Red Pepper Bisque With Seafood Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 tbsp: Vegetable oil,
4: Sweet red bell peppers, seeds and ribs removed,
Chopped,
1/2 cup: Chopped onion,
1/4 cup: Peeled, chopped apple
1/2 cup: Peeled, chopped carrot
4 cup: Chicken stock, preferably unsalted
1/2 cup: Corn kernels, fresh or frozen
1 pinch: Crushed hot red pepper,
1/4 cup: Tarragon vinegar,
1 tbsp: Freshly squeezed lime juice,
2 tbsp: Chopped fresh parsley or cilantro,
Pinch freshly ground white pepper,
1/4 tsp: Salt, omit if using salted canned stock
1/4 cup: Baby shrimp, peeled and deveined
1/4 cup: 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. 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 step two days in advance and then
refrigerated in a tightly sealed container. 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.
Makes 6 servings.
Nutrient Value per Serving: 100 Calories, 4 g Fat, 0.6 g Saturated
Fat, 7 g Protein, 11 g Carbohydrate, 13 mg Cholesterol, 548 mg Sodium.
[The Washington Post; January 9, 1991]
Posted by Fred Peters.
Source from luhu.jp
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 step two days in advance and then
refrigerated in a tightly sealed container. 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.
Makes 6 servings.
Nutrient Value per Serving: 100 Calories, 4 g Fat, 0.6 g Saturated
Fat, 7 g Protein, 11 g Carbohydrate, 13 mg Cholesterol, 548 mg Sodium.
[The Washington Post; January 9, 1991]
Posted by Fred Peters.
Source from luhu.jp