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Sweet Red Pepper and Crab Bisque

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.

Ingredients



Instructions

  1. Melt butter in heavy medium saucepan over low heat. Add onion, celery, bell pepper, and seasoning. Cover; cook 10 minutes, stirring twice.
  2. Add stock and potato; bring to a boil. Reduce heat, cover partially, and simmer until potato is very tender, about 30 minutes.
  3. 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.
  4. Ladle into bowls.

Serves 4.


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