 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
|
This is a light slightly sweet sour flavored bisque. Just right to start off a dinner party. As a first course serve small bowls. serves 6-8 as starter and 4 if main course Ingredients:
1 tablespoon lite olive oil |
4 red sweet peppers, seeded,ribs removed & chopped |
1/2 cup onion, chopped |
1/4 cup apple, peeled & chopped |
1/2 cup carrot, peeled & grated |
4 cups low sodium chicken broth |
1/2 cup fresh corn kernels or 1/2 cup canned corn kernels or 1/2 cup frozen corn kernel |
1/4 teaspoon hot crushed red pepper flakes |
1/4 cup tarragon vinegar |
1 tablespoon fresh lime juice |
2 tablespoons fresh cilantro, chopped |
salt & pepper |
1/2 cup shrimp, peeled & deveined |
1/2 cup scallops (cut in half if large) |
1/4 cup imitation crabmeat, shredded (or real) |
Directions:
1. Heat oil in a 4 quart saucepan (medium heat) and add peppers, onion, apple& carrot.
2. Stir fry for about 7 minutes or until the onion is translucent.
3. Add chicken stock& bring to a boil over high heat.
4. Reduce heat and simmer patially covered for 25 minutes.
5. Puree soup in a blender and return to the saucepan.
6. Stir in the corn, hot pepper flakes, tarragon vinegar, cilantro salt& pepper.
7. Bring to a boil over medium heat, simmer uncovered for 7 minutes.
8. Add shrimp, scallops& crab remove from heat cover and let sit for 5 minutes Serve Note: You may make the soup in advance up to adding the seafood.
9. Bring slowly to a boil add seafood cover and let sit for 5 minutes& serve.
|
|