Red Pepper Bisque with Seafood

1. 1

   Heat the oil in a 4-quart saucepan over medium heat.

2. 2

   Add the red bell pepper, onion, apple, and carrot.

3. 3

   Saute, stirring frequently, until the onions are translucent, about 5 to 7 minutes.

4. 4

   Add the chicken stock and bring to a boil over high heat.

5. 5

   Reduce the heat and simmer the soup, partially covered, for 25 minutes.

6. 6

   Puree the soup in a blender or a food processor fitted with a steel blade; return it to the saucepan.

7. 7

   Stir in the corn, crushed red pepper, taragon vinegar, lime juice, parsley, white pepper and salt.

8. 8

   Bring to a boil over medium heat, stirring occasionally, and simmer, uncovered, for 7 minutes.

9. 9

   Add the shrimp and scallops to the simmering soup, turn off the heat immediately, and cover the pot.

10. 10

    Allow it to sit for 5 minutes.

11. 11

    Serve immediately in heated soup bowls.

* Per serving · 4 servings · Values may vary.