Print Recipe

Sweet Red Pepper and Crab Bisque

RG

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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