The addition of red bell pepper adds color and flavor to the traditional smooth
richness of bisque. Serve this soup with brunch or as a main course, with green
salad and crusty bread. You can make the bisque up to two days ahead; cover and
refrigerate it after pureeing.
2 tablespoons butter
1 cup finely chopped onion
1 cup chopped celery
1 cup chopped red bell pepper
1 1/4 teaspoons Old Bay or other seafood spice
3 cups fish stock or bottled clam juice
1/2 cup diced peeled russet
1/2 cup half-and-half or skim evaporated milk
1 pound crabmeat
Melt butter in heavy medium saucepan over low heat. Add onion, celery, bell pepper,
and seasoning. Cover; cook 10 minutes, stirring twice.
Add stock and potato; bring to a boil. Reduce heat, cover partially, and simmer
until potato is very tender, about 30 minutes.
Working in batches, puree soup in blender. Return soup to saucepan. Add half-and-half;
bring to a simmer. Mix in crab. Season to taste. Cover; let stand 1 minute.