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. ---------------------------------------------------------------------------
Nutrition
Ingredients
