“Great on a cold & rainy day”
Prep time: 20 min
Cooking time: 45 min
- 6 red bell peppers, seeded and cut into quarters
- 32 ounces crab broth
- 1 large potato, peeled and coarsely chopped
- 1 oz. cognac (break out the Courvoisier or Hennessey from the liquor cabinet, Believe it or not the better the cognac the better the soup)
- 1 quart half-and-half cream
- 1 teaspoon sea salt
- 1/4 teaspoon cayenne pepper to taste
- 1/2 teaspoon chopped garlic
- 1/2 teaspoon fresh chopped cilantro
- 1 pound cooked crabmeat, flaked
- 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 around 10 minutes please keep a close eye out for over broiling, 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, cognac and chopped potato. Bring to a boil over high heat, and then add the half-and-half, salt, cayenne pepper, garlic, and fresh basil. Return to a boil, then reduce heat to medium and simmer for 45 minutes.
- Once the potatoes have softened and cooled some, 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, serve it with a dollop of crème fraiche, a tablespoon of the crab meat and sprinkle with chopped fresh cilantro.
- This soup is best accompanied with focaccia brochettes topped with melted Emmentaler cheese.
Recommended wine: Chateau St. Jean Fume Sauvignon blanc
- Recommended Cocktail: Vodka (Stoli) Tom Collins.
- Recommended non alcoholic drink: Fresh lemonaid.
All recipes by Chef Eddy Resident Chef Health and Fitness Talk