Recipe for cooking sweet red pepper and crab bisque

Soups for Salads :: Chowders and Bisques

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. Servings 4.

2 Tbsp. butter
1 C. chopped finely onion
1 C. chopped celery
1 C. chopped red bell pepper
1 1/4 tsp. Old Bay or other seafood spice blend
3 C. fish stock or bottled clam juice
1/2 C. diced peeled russet potato
1/2 C. half-and-half or skim evaporated milk
1 lb. crabmeat

Melt butter in heavy med. saucepan over low heat. Add onion, celery, bell pepper, and seasoning. Cover; cook 10 min., stirring twice.

Add stock and potato; bring to a boil. Reduce heat, cover partially, and simmer until potato is very tender, about 30 min.

Working in batches, pure 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 min.

Ladle into bowls.