Ingredients
- 4 sweet bell peppers (red)
- 4 c chicken stock
- 1/2 c corn kernels
- 1/4 c tarragon vinegar
- 1/2 c onion (chopped)
- 1/4 c bay scallops
- 1/4 c baby shrimp
- 1 tb squeezed lime juice (freshly)
- 1 tb vegetable oil
- 1/4 ts salt
- 1 pn pepper (crushed hot red)
- 2 pinch parsley (chopped fresh)
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]