Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Olive oil 1/2 c Heavy cream
1 lg Onion; finely minced 1 c Potatoes; diced 1/4",
6 lg Red bell peppers; roasted, -blanched
-peeled, seeded, chopped 4 oz Bay scallops; dried in a
3 c Chicken or vegetable stock -towel
Salt freshly ground black Fresh marjoram; chopped, to
-pepper to taste -taste

Heat 1 tablespoon of the oil in a large saucepan (2-3/4 quart) over
medium heat. Add the onion, cover, and let sweat for 5 minutes. Add
the red peppers, and continue to cook until all is worked together,
about 5 minutes. Add the chicken stock and bring to a boil. Remove
from heat and taste for salt and pepper. In batches, process in a
blender until smooth. Return to the saucepan, add the cream, then add
the potatoes. At serving time, reheat over medium heat but do not
let boil.
Heat another saucepan over high heat; add the remaining olive oil
and bay scallops and toss until lightly brown. Season with chopped
marjoram and divide among 4 soup bowls. Ladle in the hot soup and
serve immediately.

Michael Foley of Printer's Row, in _Red Hot Peppers_ Jean Andrews,
1993. MacMillan Publishing Co. ISBN 0-02-502251-2 Typos by Jeff
Pruett.
Submitted By JEFF PRUETT On 11-13-95

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