Red Pepper Bisque with Seafood

• 1 tablespoon vegetable oil
• 4 each sweet red bell peppers chopped
• 1/2 cup onions chopped
• 1/4 cup apples chopped, peeled
• 1/2 cup carrots chopped, peeled
• 4 cups chicken broth
• 1/2 cup corn
• 1/4 cup tarragon vinegar
• 2 tablespoons parsley leaves chopped
• 1/4 cup baby shrimp
• 1/4 cup bay scallops halved

1. Heat the oil in a 4-quart saucepan over medium heat.
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; return it to the saucepan.
7. Stir in the corn, crushed red pepper, taragon vinegar, lime juice, parsley, white pepper and salt.
8. Bring to a boil over medium heat, stirring occasionally, and simmer, uncovered, for 7 minutes.
9. Add the shrimp and scallops to the simmering soup, turn off the heat immediately, and cover the pot.
10. Allow it to sit for 5 minutes.
11. Serve immediately in heated soup bowls.

vegetable oil, sweet red bell peppers, onions, apples, carrots, chicken broth, corn, tarragon vinegar, parsley, baby shrimp, bay scallops halved

Taken from recipeland.com/recipe/v/red-pepper-bisque-seafood-46396 (may not work)