Red Pepper and Crab Bisque

Red Pepper and Crab Bisque

 

Red Pepper and Crab Bisque
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
 
RED BELL PEPPER AND CRAB SOUP
Course: Soup
Servings: 3 10oz servings
Author: Chef Matt Baum
Ingredients
  • 2 oz Butter
  • 1 tsp Fresh Garlic roasted and minced
  • 1 tsp Ancho Peppers in Adobo Sauce pureed
  • 1/4 cup Carrots diced
  • 1/4 cup Celery diced
  • 1/4 cup Yellow Onion diced
  • 1 cup Red Bell Peppers roasted, seeded, stemmed and pureed
  • 2 tsp Tomato Paste
  • 1/4 cup Flour
  • Salt to taste
  • Black Pepper to taste
  • 1 cup Shrimp Broth
  • 1.5 cups Heavy Cream
  • 1 cup Milk
  • 1/4 cup White American Cheese cut into 1” cubes
  • 2 Tbsp Cold Water
  • 2 Tbsp Corn Startch
  • 1/2 cup Jumbo Lump Crab Meat
Instructions
  1. In a medium stock pot melt the butter.
  2. Sauté garlic, ancho puree, carrots, celery, and onions until onions are translucent.
  3. Add the roasted red bell pepper puree and tomato paste and still until heated.
  4. Add the flour, salt, and pepper. Stir well and cook for about 3 minutes over medium heat. Do not burn the flour.
  5. Add the shrimp broth, cream, milk, and cheese cubes.
  6. Raise heat to medium- high and bring to a low boil.
  7. Mix the cornstarch and water together to form a mixture, then add to the soup once it has reached a boil and the cheese is fully melted.
  8. Simmer 3 more minutes and remove from heat.
  9. Gently stir in the crab meat.
Recipe Notes

Makes about one Quart.

Shelf Life: 72 hours