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, preferably -unsalted 1/2 c Corn kernels, fresh or -frozen 1 pn Crushed hot red pepper 1/4 c Tarragon vinegar 1 tb Freshly squeezed lime juice 2 tb Chopped fresh parsley or -cilantro Pinch freshly ground white -pepper 1/4 ts Salt (omit if using salted -canned stock) 1/4 c Baby shrimp, peeled and -deveined 1/4 c Bay scallops, halved 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] Posted by Fred Peters.
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