Monday, June 24, 2013

Roasted Red Pepper Soup with Crab

This is so simple and so luxurious that I almost want to offer a money back guarantee to get you to try it this summer or early fall. It was so easy that I made my handsome rocket scientist taste to see if I was missing anything and he assured me it was great at first attempt.

The inspiration was a cup of soup at my friends’ restaurant, Mickey’s Family Crab House in Bethany Beach, DE. I got immediate encouragement to ‘test and blog’ this… imagine a well sated, soon to be furloughed engineering dude.

Mickey's Crab House Roasted Red Pepper Bisque  So I did, and quickly learned this recipe has a primo effort to results ratio… and that it’s good big or small, hot or cold, with crab meat, a dollop of creme fraiche or a shot of Sambuca.

Roasted Red Pepper Bisque with Crab

And while I know this will be in frequent rotation here, of course it’s always great to just take a ride to Mickey’s and enjoy the magic there : ) Roasted Red Pepper Soup with Crab

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Roasted Red Pepper Soup with Crab

Yield: 2 - 4 servings as large bowls or as demi starters

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

This is bright for summer, would be great with fall crab meat, and could be a stunning starter to a holiday meal. A healthy, versatile keeper for sure.

Ingredients:

2 cloves garlic, sliced thinly
1/2 tsp fennel seeds
1 - 2 Tbsp olive or coconut oil
1 12-oz jar fire roasted red peppers, drained (I used whole ones with a touch of the char on them)
2 cups vegetable stock
1/2 tsp worcestershire sauce (omit for vegetarian version)
salt and freshly cracked black pepper to taste
6 - 8 oz crab meat

Directions:

- in a small to medium sauce pot heat the oil over moderate heat and add fennel and a small pinch of salt
- after about a minute, add garlic and saute a minute to 90 seconds more until garlic is just softening
- add peppers, stock and worcestershire and increase heat to get a boil
- reduce heat and simmer for about 15 minutes
- remove from heat and allow to cool a little, because hot stuff in a blender can perform like the classic high school volcano science fair
- puree in a blender and return to the pot over very low heat
- adjust seasoning... the restaurant girl in me was tempted to finish off with a touch of cream or small pat of butter, but I (my husband) ultimately decided it was great as it was
- ladle into bowls or mugs or demitasse cups and garnish with crab meat

 

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2 Responses to “Roasted Red Pepper Soup with Crab”

  1. 1

    Anyonita — July 8, 2013 @ 4:27 pm

    Did you use fresh crab meat for this? If so, white or dark? Either way, this soup looks DELICIOUS! Thank you so much for linking up with me this week at Tasty Tuesdays! I’ve pinned this & shared it with my followers! Please be sure to stop back by the party and check out some of the other links!

    • chefinista replied: — July 13th, 2013 @ 6:44 am

      I wanted jumbo lump but got sticker shock so I went with ‘special’ which backfin mixed with claw and it worked great : ) Looking forward to more link parties and will be visiting the other food bloggers!

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