Red Pepper and Crab Bisque
RED BELL PEPPER AND CRAB SOUP
Servings: 3 10oz servings
- 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
In a medium stock pot melt the butter.
Sauté garlic, ancho puree, carrots, celery, and onions until onions are translucent.
Add the roasted red bell pepper puree and tomato paste and still until heated.
Add the flour, salt, and pepper. Stir well and cook for about 3 minutes over medium heat. Do not burn the flour.
Add the shrimp broth, cream, milk, and cheese cubes.
Raise heat to medium- high and bring to a low boil.
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.
Simmer 3 more minutes and remove from heat.
Gently stir in the crab meat.
Makes about one Quart.
Shelf Life: 72 hours