Sweet red pepper and crab bisque recipe

Recipe ingredients

• 2 tablespoons butter
• 1 cup finely chopped onion
• 1 cup chopped celery
• 1 cup chopped red bell pepper
• 1 1/4 teaspoons Old Bay or other sea spice blend
• 3 cups fish stock or bottled clam juice
• 1/2 cup diced peeled russet potato
• 1/2 cup half-and-half or skim evaporated milk
• 1 pound crabmeat

Recipe method

• Melt butter in heavy medium saucepan over low heat.
• Add onion, celery, bell pepper and seasoning.
• Cover. Cook 10 minutes, stirring twice.
• Add stock and potato. Bring to a boil.
• Reduce heat, cover partially and simmer until potato is very tender, about 30 minutes.
• Working in batches, puree soup in blender.
• Return soup to saucepan.
• Add half-and-half. Bring to a simmer.
• Mix in crab.
• Season to taste.
• Cover. Let stand 1 minute.
• Ladle into bowls.

Other soup recipes:

• Taco soup recipe
• Tomato cinnamon church soup recipe
• Tomato parmesan bisque recipe
• Tortilla soup recipe
• Turkey carcass gumbo recipe

Sweet red pepper and crab bisque recipe