Tasty Recipes: Roasted Red Pepper and Crab Soup

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Roasted Red Pepper and Crab Soup

"Although this is not a typical traditional holiday recipe, it has become a Christmas day buffet favorite in our family. Several years ago, we decided to forgo our traditional big sit-down dinner for a buffet because of everyone's increasingly different visiting/family obligations on that day. Everyone could eat whenever or if they chose to. I'd had this soup, which I loved, at several different restaurants over time. Through trial and error, I came up with my own recipe, which has been a hit. I serve it with a dollop of creme fraiche."

Ingredients :

• 6 red bell peppers, seeded and cut into quarters
• 1 (32 ounce) carton chicken broth
• 1 large potato, peeled and coarsely chopped
• 1 quart half-and-half cream
• 1 teaspoon salt
• 1/4 teaspoon cayenne pepper to taste
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried basil
• 1 pound cooked crabmeat, flaked

Instructions :

Prep : 20M	Cook : 6M	Ready in : 1H40M

• Set the oven to broil, and preheat for 5 minutes.
• Place the red bell pepper quarters skin-side up on a broiler pan or baking sheet. Broil until the skins have blackened, then place them in a brown paper bag, or in a covered bowl and allow them to steam for approximately 10 minutes to loosen the skins.
• Once the skins have loosened, peel them off and discard. Coarsely chop the peeled, roasted peppers, and place into a large saucepan along with the chicken broth and chopped potato. Bring to a boil over high heat, then add the half-and-half, salt, cayenne pepper, garlic powder, and basil. Return to a boil, then reduce heat to medium and simmer for 45 minutes.
• Once the potatoes have softened, puree the soup in batches in a blender until smooth. Pour the pureed soup into another saucepan and stir in the crab. Heat over medium heat to warm through, about 5 minutes.

Notes :

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