Roasted Red Pepper And Crab Soup Recipe

How to make it

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• 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.