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Source: The Working Family's Cookbook

Red and Green Pepper Soup with Scallops
This light, delicate soup should be made at the last minute to retain the bright color and crisp texture of the peppers.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
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6 shallots, thinly sliced
1 red pepper, seeds and ribs removed, diced
1 green pepper, seeds and ribs removed, diced
1/2 pound bay scallops
1/4 cup fresh chives




Heat the broth in a large saucepan. Add the shallots and peppers and simmer for 10 minutes until almost tender.

Add the scallops and poach gently for 3 minutes. Garnish with chives before serving.





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