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Title: Sweet Red Pepper-Crab Bisque
Categories: Soup Shellfish Alcohol
Yield: 4 Servings
| SPIRIT OF CHRISTMAS; BOOK 6 | ||
| SIMMER UNTIL TENDER | ||
| 1 | tb | Oil, olive |
| 1 1/2 | c | Bell peppers, red; coarsely chopped |
| 1 1/2 | Onions, green; chopped | |
| 1/2 | c | Celery; coarsely chopped |
| 1/3 | c | Carrots; coarsely chopped |
| 1 | ts | Salt |
| 1/4 | ts | Tarragon leaves |
| 1/16 | ts | Red pepper, ground |
| THEN ADD AND SIMMER | ||
| 2 | c | Tomatoes, chopped; coarsely |
| 3/4 | c | Cream, heavy |
| 1/2 | c | Sherry; dry |
| 1 | tb | Rum |
| ADD AND HEAT THROUGH | ||
| 1/4 | ts | Juice, lemon |
| 1/4 | lb | Crabmeat; lump |
In 6-quart saucepan, heat oil over medium heat. Add next 7 ingredients; cook, stirring occasionally, until vegetables are tender.
Add tomatoes; stir until well blended. Stir in cream, sherry, and rum. Reduce heat to low and simmer 1 hour, stirring occasionally.
Stir in lemon juice and crabmeat; cook 5-10 minutes longer, until crabmeat is heated through. Serve warm.
Bisque may be made 1 day in advance, covered, and refrigerated. Reheat over low heat until warm.
Sylvia's comments: this has a very unique flavor, and it took me a while to decide I liked it. The sherry is a bit overpowering, I might halve it next time. I skipped the rum because I didn't have any. I was worried that the cream might curdle during the simmering process, but it didn't. It wasn't soupy enough for me, so I added some half-and-half. Also, the red peppers took forever to cook to tenderness. Next time I'll boil and skin them first, as I don't like bell pepper skins in my food. But it really wasn't a difficult dish to make, and quite elegant.
Nutritional information per serving: xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat.
Tyops by Sylvia Steiger, SylviaRN (at) compuserve (dot) com (change characters as needed, this is to prevent bulk E-mailers from capturing my address), moderator of GT Cookbook and FringeNet Lowfat & Luscious echoes, creator of Frazzled Cook breadmachine mixes, homepage http://ourworld.compuserve.com/homepages/SylviaRN
From: Sylvia Steiger Date: 25 Jun 97 National Cooking Echo Ä
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