Roasted Red Pepper And Crab SoupFrom wolfpackjack 6 years ago
- 8 red bell peppers, capped, seeded and cut into quarters. shopping list
- 40 oz. chicken broth shopping list
- 3 medium potatoes (I used the Ukons), peeled and coarsely chopped. shopping list
- 5-1/3 cups half and half shopping list
- 1 tspn sea or kosher salt shopping list
- 1/4 tspn (+/-) cayenne pepper to taste... more for me thanks. shopping list
- 3/4 tspn garlic powder. shopping list
- 3/4 tspn dried basil. shopping list
- 1-1/4 pounds cooked crabmeat, flaked. shopping list
- Optional: 1/2 - 1 small onion diced. shopping list
How to make it
- 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.
People Who Like This Dish 9
The Cookwolfpackjack Raleigh, NC
The Rating4 people
A true chef! A little bit of this etc. etc.
A wondrous creation. Thank you for posting for us.
Victoriavictoriaregina in USA loved it
Souper recipe! (Sorry, I couldn't help myself) Really, this sounds wonderful! A definite keeper, and I like all the options and suggestions you provided.shepherdrescue in Lake Forest loved it
Oh my you are outdoing yourself...wonderful post!mystic_river1 in Bradenton loved it
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