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Serve this crab
bisque in a bread bowl...
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2
Tbs |
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extra virgin olive oil |
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3
cups |
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coarsely chopped red bell peppers (about
2 large) |
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1
cup |
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chopped green onions |
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¾
cup |
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coarsely chopped celery |
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2/3
cup |
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coarsely chopped carrots |
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½
cup |
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coarsely chopped red onion |
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2
tsp |
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dried tarragon |
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¼
tsp |
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cayenne pepper |
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Two
14.5oz. |
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cans
diced peeled tomatoes in juice |
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Three 8oz. |
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bottles clam juice |
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1
cup |
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dry
white wine |
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1
cup |
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whipping cream |
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12
oz |
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crabmeat |
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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. |
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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. |
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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. |
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4 |
Season with
salt and pepper. Sprinkle with remaining ¼ cup
chopped green onions and serve. |
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Servings: 6
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Cooking Tips |
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*If you choose to
enjoy this soup as a true bisque, puree the entire
vegetable mixture. |
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Recipe Source |
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modified from Bon Appetit |
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