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“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”
READY IN:
1hr
SERVES:
4-8
UNITS:
US

Ingredients Nutrition

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.

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