Sweet Red Pepper and Crab Bisque
The addition of red bell pepper adds color and flavor to the traditional smooth richness of this crab 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.
2 tablespoons butter
1 cup finely chopped onion
1 cup chopped celery
1 cup chopped red bell pepper
1 1/4 teaspoons Old Bay or other seafood spice blend
3 cups fish stock or bottled clam juice
1/2 cup diced peeled russet potato
1/2 cup half-and-half (light cream) or skim evaporated milk
1 pound crabmeat
- Melt butter in heavy medium saucepan over low heat. Add onion, celery, bell pepper, and seasoning. Cover; cook 10 minutes, stirring twice.
- Add stock and potato; bring to a boil. Reduce heat, cover partially, and simmer until potato is very tender, about 30 minutes.
- Working in batches, purée soup in blender. (Caution! Hot liquids create steam which will blow the top off the blender! Be sure to securely hold blender lid down!) Return soup to saucepan. Add half-and-half; bring to a simmer. Mix in crab. Season to taste. Cover; let stand 1 minute. Ladle into bowls.
Makes 4 servings.