Recipe

Roasted Red Pepper And Crab Soup Recipe

	Wolfpackjack / All my dishes 7 months ago Rich and creamy. The red pepper and crab flavor compliment each other nicely. 1st time I made it and will do so again. Prep:20m Cook:60m Servings:8	Wolfpackjac
	easy

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Fans

cheryilyn

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Ingredients

8 red bell peppers, capped, seeded and cut into quarters.

40 oz. chicken broth

3 medium potatoes (I used the Ukons), peeled and coarsely chopped.

5-1/3 cups half and half

1 tspn sea or kosher salt

1/4 tspn (+/-) cayenne pepper to taste... more for me thanks.

3/4 tspn garlic powder.

3/4 tspn dried basil.

1-1/4 pounds cooked crabmeat, flaked.

Optional: 1/2 - 1 small onion diced.

Directions

Set oven to broil, preheat for 5 minutes.

Place red pepper quarters skin side up on a broiler pan, then broil until the skins have blackened.

Remove peppers from oven and place in a paper bag or covered bowl and allow to steam for ~ 10 minutes to loosen the skin.

After skins have loosened, peel skins from peppers and discard. Coarsely chop the peeled peppers. (Note: if the skins are still difficult to remove, place them in a covered microwavable safe bowl, and nuke the pepper for ~ 1 to 2 minutes, keep covered to steam the peppers for several minutes, and try peeling again)

Optional: in a large saucepan, sweat the onion until soft and translucent. Also, you can replace or supplement the garlic powder by sweating 2 (+) garlic cloves with the onions.

Place the peppers, chopped potatoes, and chicken broth in the saucepan and bring to a boil over high heat.

Add half and half, salt, cayenne pepper, garlic powder, and basil. Allow to return to a boil then reduce heat to medium and simmer for 45 minutes.

When the potatoes have softened, puree the soup in batches in a blender until smooth.

Pour pureed soup into another saucepan, stir in the crab, and heat over medium heat for ~5 minutes to warm through.

Note: if you get the crab meat in a can or plastic tub, make sure you break it up thoroughly before introducing it to the soup mixture.

Serve immediately and top with some creame fraiche/sour cream and garnish with some roughly chopped fresh parsley.

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