Red Pepper Bisque with Seafood
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, prefer...
Ingredients
- 1tbsp vegetable oil
- 4sweet red bell peppers,
- 1/4cup peeled, chopped apple
- 1/2cup peeled, chopped carrot
- 4cup chicken stock, preferably
- 1/4cup tarragon vinegar
- 1tbsp freshly squeezed lime juice
- 2tbsp chopped fresh parsley or
Directions
- 1
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,
- 2
Add the red bell pepper, onion, apple, and carrot
- 3
Saute, stirring frequently, until the onions are translucent, about 5 to 7 minutes
- 4
Add the chicken stock and bring to a boil over high heat
- 5
Reduce the heat and simmer the soup, partially covered, for 25 minutes
- 6
Puree the soup in a blender or a food processor fitted with a steel blade
- 7
return it to the saucepan
- 8
Stir in the corn, crushed red pepper, taragon vinegar, lime juice, parsley, white pepper and salt