CRAB BISQUE W/ SWEET RED BELL PEPPER
2 Tbs extra virgin olive oil
3 cups coarsely chopped red bell peppers (about 2 large)
1 cup chopped green onions
¾ cup coarsely chopped celery
2/3 cup coarsely chopped carrots
½ cup coarsely chopped red onion
2 tsp dried tarragon
¼ tsp cayenne pepper
Two 14.5oz. cans diced peeled tomatoes in juice
Three 8oz. bottles clam juice
1 cup dry white wine
1 cup whipping cream
12 oz crabmeat
1. Heat oil in heavy large pot over medium heat. Add bell peppers, ¾ cup green onions, celery, carrots and red onion and sauté until vegetables are tender, about 12 minutes.
2. Stir in tarragon and cayenne. Mix in tomatoes with juices, clam juice and wine. Bring to boil. Reduce heat to low and simmer 30 minutes to blend flavors, stirring occasionally. Add cream and simmer 20 minutes longer.
3. Place half of vegetable mixture in food processor or blender and pureé. Pour back into pot with the other half of the mixture. Add crab and cook until crab is heated through, about 5 minutes.
4. Season with salt and pepper. Sprinkle with remaining ¼ cup chopped green onions and serve.
*If you choose to enjoy this soup as a true bisque, puree the entire vegetable mixture.
Recipe Source : Adapted from Bon Appetit
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