Crab And Roasted Red Pepper Bisque Recipe 41

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CRAB AND ROASTED RED PEPPER BISQUE RECIPE - (4.1/5)



Crab and Roasted Red Pepper Bisque Recipe - (4.1/5) image

Provided by á-32417

Number Of Ingredients 14

1 tablespoon olive oil
1 onion, chopped
3 garlic cloves, minced
1/4 cup unsalted butter
1/4 cup flour
4 cups chicken or vegetable stock
1 12-ounce jar roasted red peppers, drained and chopped
1/4 cup tomato paste
1 pound fresh lump crabmeat or canned crab
1 teaspoon Old Bay or Cajun seasoning
1/2 teaspoon cayenne pepper
1 cup heavy cream
2 tablespoons red wine vinegar
2 teaspoons salt

Steps:

  • 1. Heat the olive oil over medium heat and sauté the onion until tender and translucent, about 5 to 7 minutes. Add the garlic and sauté for another minute. 2. While the onion is cooking, melt the butter over medium-high heat in a large pot. Once the butter is melted, whisk in the flour until smooth and cook for a minute (or until the mixture starts to brown). 3. Then, add the chicken broth, red peppers, tomato paste, crabmeat (if you want to garnish the soup with crabmeat, reserve a few ounces), Old Bay, cayenne pepper, and onion to the pot. Let the mixture simmer for 10 to 15 minutes or until smooth. 4. Use an immersion blender to puree the soup until smooth (you could also use an electric blender and puree in batches, returning the soup to the pot when it is pureed). 5. Add the heavy cream, red wine vinegar, and salt to the pot and let it simmer for 2-3 minutes, or until heated all the way through. 6. Garnish with crab meat, if you reserved any, and/or a swirl of half and half if desired. 7. Enjoy!

CRAB BISQUE WITH SWEET RED BELL PEPPER



Crab Bisque with Sweet Red Bell Pepper image

Categories     Soup/Stew     Dairy     Crab     Bell Pepper     Bon Appétit

Yield Serves 6

Number Of Ingredients 13

2 tablespoons extra-virgin olive oil
3 cups coarsely chopped red bell peppers (about 2 large)
1 cup chopped green onions
1 cup coarsely chopped celery
2/3 cup coarsely chopped carrots
1/2 cup coarsely chopped red onion
2 teaspoons dried tarragon
1/4 teaspoon cayenne pepper
2 14 1/2-ounce cans diced peeled tomatoes in juice
3 8-ounce bottles clam juice
1 cup dry white wine
1 cup whipping cream
12 ounces crabmeat

Steps:

  • Heat oil in heavy large pot over medium heat. Add bell peppers, 3/4 cup green onions, celery, carrots and red onion and sauté until vegetables are tender, about 12 minutes. Stir in tarragon and cayenne. Mix in tomatoes with juices, clam juice and wine. Bring to boil. Reduce heat to low and simmer 30 minutes to blend flavors, stirring occasionally. Add cream and simmer 20 minutes longer. Stir in crabmeat. Cook until crab is heated through, about 5 minutes. Season with salt and pepper. Sprinkle with remaining 1/4 cup chopped green onions and serve.

ROASTED RED PEPPER AND CRAB SOUP



Roasted Red Pepper and Crab Soup image

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.

Provided by Gail L. Harris

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 1h40m

Yield 6

Number Of Ingredients 9

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
¼ teaspoon cayenne pepper to taste
½ teaspoon garlic powder
½ teaspoon dried basil
1 pound cooked crabmeat, flaked

Steps:

  • 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.

Nutrition Facts : Calories 352.3 calories, Carbohydrate 19.5 g, Cholesterol 120.5 mg, Fat 19.8 g, Fiber 1.5 g, Protein 23.7 g, SaturatedFat 11.6 g, Sodium 1458.2 mg, Sugar 1.7 g

CRAB BISQUE WITH SWEET RED BELL PEPPER



Crab Bisque With Sweet Red Bell Pepper image

A simple and yummy soup from the RSVP section of Bon Appetit from The Museum Cafe, Paris Bigson Square Museum of Art in Great Falls, MT.

Provided by lazyme

Categories     Crab

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 13

2 tablespoons extra virgin olive oil
3 cups red bell peppers, coarsely chopped
1 cup green onion, chopped
1 cup celery, coarsely chopped
2/3 cup carrot, coarsely chopped
1/2 cup red onion, coarsely chopped
2 teaspoons dried tarragon
1/4 teaspoon cayenne
1 (29 ounce) can tomatoes with juice
24 ounces clam juice
1 cup dry white wine
1 cup whipping cream
12 ounces crabmeat

Steps:

  • Heat oil in heavy large pot over medium heat.
  • Add bell peppers, 3/4 cup green onions, celery, carrots and red onion and saute until vegetables are tender, about 12 minutes.
  • Stir in tarragon and cayenne.
  • Mix in tomatoes with juices, clam juice and wine.
  • Bring to boil.
  • Reduce heat to low and simmer 30 minutes to blend flavors, stirring occasionally.
  • Add cream and simmer 20 minutes longer.
  • Stir in crabmeat.

Nutrition Facts : Calories 386.5, Fat 20.3, SaturatedFat 9.9, Cholesterol 78.1, Sodium 1225.6, Carbohydrate 32.3, Fiber 5.2, Sugar 14.2, Protein 14.5

ROASTED RED PEPPER BISQUE



Roasted Red Pepper Bisque image

Folks are sure to comment about the awesome roasted red pepper flavor in this velvety soup. It's a fantastic first course for special occasions or alongside sandwiches at a casual gathering.-Mary Zettlemaier, Chelsea, Michigan

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 6 servings (2 quarts).

Number Of Ingredients 8

8 medium sweet red peppers
1 large onion, chopped
2 tablespoons butter
3 cups chicken broth, divided
2 cups half-and-half cream
1/2 teaspoon salt
1/2 teaspoon white pepper
6 tablespoons shredded Parmesan cheese

Steps:

  • Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 15-20 minutes. , Peel off and discard charred skin. Remove stems and seeds; set peppers aside., In a large saucepan, saute onion in butter until tender; cool slightly. In a blender, combine the onion mixture, 2 cups broth and roasted peppers; cover and process until smooth. Return to the pan. , Stir in cream and remaining broth; heat through (do not boil). Stir in salt and pepper. Sprinkle each serving with 1 tablespoon cheese.

Nutrition Facts : Calories 220 calories, Fat 14g fat (9g saturated fat), Cholesterol 56mg cholesterol, Sodium 846mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 4g fiber), Protein 7g protein.

CRAB AND ROASTED RED BELL PEPPER SOUP



Crab and Roasted Red Bell Pepper Soup image

Categories     Soup/Stew     Pepper     Shellfish     Crab     Summer     Bon Appétit

Yield Serves 10

Number Of Ingredients 19

For broth
1/4 cup olive oil
2 1 1/2-pound cooked whole crabs, meat removed, shells coarsely broken, meat and shells reserved
10 cups water
1 750-ml bottle of dry white wine
3 cups bottled clam juice
4 celery stalks, chopped
3 carrots, chopped
2 onions, chopped
1 cup chopped fresh parsley
2 fresh thyme sprigs
2 bay leaves
For soup
2 red bell peppers
5 tablespoons butter, room temperature
3 tablespoons all purpose flour
1/2 cup chopped fresh Italian parsley
10 tablespoons crème fraîche or sour cream
Fresh Italian parsley sprigs

Steps:

  • Make broth:
  • Heat 1/4 cup olive oil in heavy large wide pot over medium-high heat. Add crab shells and sauté until fragrant, about 10 minutes. Add 10 cups water and next 8 ingredients; bring to boil. Reduce heat to medium-low. Simmer until broth is reduced to 12 cups, about 30 minutes. Strain broth through sieve lined with cheesecloth. Cool. Spoon fat from top of broth.
  • Make soup:
  • Char red bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel and seed peppers. Transfer peppers to blender. Add 2 tablespoons butter. Puree until mixture is smooth.
  • Melt 3 tablespoons butter in heavy large pot over medium heat. Add flour and cook until mixture is golden brown, stirring occasionally, about 2 minutes. Gradually whisk in broth, then red pepper purée. Bring soup to boil. Simmer until flavors blend and soup thickens slightly, about 10 minutes. Season to taste with salt and pepper. (Soup can be made 1 day ahead. Cover and refrigerate.)
  • Add reserved crabmeat and 1/2 cup chopped parsley to soup. Simmer just until crabmeat is heated through, about 2 minutes. Ladle soup into bowls. Spoon dollop of crème fraîche atop each. Garnish with parsley sprigs and serve.

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