SHOP 'n SAVE Recipes

https://www.shopnsavefood.com/Recipes/Detail/7956/Roasted_Red_Pepper_and_Crab_Bisque

Roasted Red Pepper and Crab Bisque

Yield: 6 servings

Ingredients

2 Tablespoons olive oil

1 carrot, chopped

1 stalk celery, chopped

2 cloves garlic, minced

1 shallot, minced

2 teaspoons dried thyme

2 cups vegetable or chicken broth

1/4 cup dry white wine

1 Tablespoon granulated sugar

1 bay leaf

1 jar (24 ounce) roasted red peppers, drained and chopped

2 cups heavy cream

12 ounces cooked crab meat, flaked

Salt, to taste

Pepper, to taste

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Directions:

Heat olive oil in a large pot over medium-high heat. Add the carrot, celery, garlic, shallot, and thyme; saute for 5 to 7 minutes.

Add the broth, wine, sugar, bay leaf, and roasted peppers. Bring to a boil over high heat then decrease the heat to medium-low and continue cooking for 10 minutes to ensure the carrots and celery are tender.

Cool the soup slightly, remove the bay leaf with a slotted spoon and add the heavy cream.

With an immersion hand blender, puree the soup in the pot until it is smooth. (Soup can also be pureed in a standard blender.) With either method, use caution in blending the warm liquids.

After blending the soup, stir in the crab meat. Heat soup, in large pot, over medium-high heat for 2 to 3 minutes to make sure soup is warm throughout. Season the soup, to taste, with salt and pepper.

Ladle soup into bowls and serve.

Photo and food styling by Webstop

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