Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Vegetable oil
4 Sweet red bell peppers,
-seeds and ribs removed,
Chopped
1/2 c Chopped onion
1/4 c Peeled, chopped apple
1/2 c Peeled, chopped carrot
4 c Chicken stock, preferably
-unsalted
1/2 c Corn kernels, fresh or
-frozen
1 pn Crushed hot red pepper
1/4 c Tarragon vinegar
1 tb Freshly squeezed lime juice
2 tb Chopped fresh parsley or
-cilantro
Pinch freshly ground white
-pepper
1/4 ts Salt (omit if using salted
-canned stock)
1/4 c Baby shrimp, peeled and
-deveined
1/4 c 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 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.

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