Crab and Sweet Pepper Bisque

Number of servings :

Prep time:

Cooking time:

Type of meal : | Soups | Soups

Special diet :

Ingredients

1 tbsp (15 mL) butter or margarine
2 large stalks celery, finely chopped
1 large sweet red pepper, cored, seeded, and finely chopped
2 tbsp (30 mL) chopped pimiento
1-1/2 tbsp (25 mL) all purpose flour
1 bottle (8 oz/250 g) clam juice
1/4 cup (50 mL) dry sherry
1 cup (250 mL) heavy cream
1 cup (250 mL) half-and-half
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) black pepper
6 oz (175 g) lump crabmeat, well picked over (or canned or imitation crabmeat)

Directions

In a medium-size saucepan, over moderate heat, heat butter. Add celery and sauté for 5 minutes. Add red pepper and pimiento and cook until pepper is softened — about 10 minutes more. Blend in flour, then gradually whisk in clam juice, stirring constantly, until smooth. Add sherry and cook, stirring, 2 to 3 minutes. Add heavy cream, half-and-half, salt, and black pepper, reduce the heat to moderately low, and cook, uncovered, for 30 minutes. Do not overheat or soup may curdle. Add crab and simmer another 2 minutes.

Makes 4 servings.

Nutritional information:

Imported on 2011-01-20 16:41:26 — Original ID:646

• Type of Meal Soups

Type of Meal Soups