Red Pepper Bisque with Seafood
Submitted by petro
Velvety roasted-color red pepper bisque finished with baby shrimp, bay scallops, and corn. A light, dairy-free puree with a tangy lift from tarragon vinegar and lime juice.
YIELD
6 servingsPREP
10 minCOOK
45 minREADY
1 hrsSweet red bell peppers cooked down with apples, carrots, and onion build the base of this surprisingly light bisque, no cream required. The apple is the secret. It dissolves into the puree, smoothing out any rough edges from the peppers and giving the soup a natural body and faint sweetness that ties everything together.
A splash of tarragon vinegar and fresh lime juice brightens the whole pot, and a pinch of crushed red pepper kicks the warmth up just enough. The seafood goes in at the very end, off the heat, so the residual warmth poaches the shrimp and scallops gently to silk-tender. Five minutes covered is all they need. Cook them any longer and you trade tender bites for rubber bands.
Chef Tips
- Char the bell peppers under the broiler first if you want a deeper, smoky bisque. Peel and use as directed.
- Puree in batches with the lid cracked open. Sealed hot soup builds steam pressure and explodes out of the blender.
- Strain the puree through a fine sieve for a true bisque silkiness. The skipped step is what separates restaurant texture from home-cook texture.
- Off-heat residual poaching is the move for the seafood. Once you add it, do not touch the burner. Let it sit, covered, for 5 minutes.
- Warm the bowls before serving. Cold ceramic chills the soup faster than you’d think.
Variations
- Swap the seafood for lump crab or lobster meat for a more luxurious version.
- Stir in a splash of coconut cream at the end for a richer, slightly tropical lean.
- Garnish with a drizzle of basil oil and a few kernels of charred corn for color and contrast.
Ingredients
Directions
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.
Purée 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.
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.
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