Health&Fitness Talk

Supporting Healthy Life Styles

Roasted Red Pepper Crab Soup Roasted Red Pepper Crab Soup
“Great on a cold & rainy day” Prep time: 20 min Cooking time: 45 min Ingredients 6 red bell peppers, seeded and cut into... Roasted Red Pepper Crab Soup

“Great on a cold & rainy day”

Prep time: 20 min

Cooking time: 45 min

Ingredients

  • 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

Directions

  1. Set the oven to broil, and preheat for 5 minutes.
  2. 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.
  3. 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.
  4. 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