Crab and Roasted Red Bell Pepper Soup Recipe

Name: Crab and Roasted Red Bell Pepper Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup olive oil; 2 1 1/2-pound cooked whole crabs, meat removed, shells coarsely broken, meat and shells reserved; 10 cups water; 1 750-ml bottle of dry white wine; 3 cups bottled clam juice; 4 celery stalks, chopped; 3 carrots, chopped; 2 onions, chopped; 1 cup chopped fresh parsley; 2 fresh thyme sprigs; 2 bay leaves; 2 red bell peppers; 5 tablespoons butter, room temperature; 3 tablespoons all purpose flour; 1/2 cup chopped fresh Italian parsley; 10 tablespoons creme fraiche or sour cream; Fresh Italian parsley sprigs

Servings: persons

1/4 cup olive oil
2 1 1/2-pound cooked whole crabs, meat removed, shells coarsely broken, meat and shells reserved
10 cups water
1 750-ml bottle of dry white wine
3 cups bottled clam juice
4 celery stalks, chopped
3 carrots, chopped
2 onions, chopped
1 cup chopped fresh parsley
2 fresh thyme sprigs
2 bay leaves
2 red bell peppers
5 tablespoons butter, room temperature
3 tablespoons all purpose flour
1/2 cup chopped fresh Italian parsley
10 tablespoons creme fraiche or sour cream
Fresh Italian parsley sprigs

1
Heat 1/4 cup olive oil in heavy large wide pot over medium-high heat.
2
Add crab shells and saute until fragrant, about 10 minutes.
3
Add 10 cups water and next 8 ingredients; bring to boil.
4
Reduce heat to medium-low.
5
Simmer until broth is reduced to 12 cups, about 30 minutes.
6
Strain broth through sieve lined with cheesecloth.
7
Cool.
8
Spoon fat from top of broth.
9
Char red bell peppers over gas flame or in broiler until blackened on all sides.
10
Enclose in paper bag and let stand 10 minutes.
11
Peel and seed peppers.
12
Transfer peppers to blender.
13
Add 2 tablespoons butter.
14
Puree until mixture is smooth.
15
Melt 3 tablespoons butter in heavy large pot over medium heat.
16
Add flour and cook until mixture is golden brown, stirring occasionally, about 2 minutes.
17
Gradually whisk in broth, then red pepper puree.
18
Bring soup to boil.
19
Simmer until flavors blend and soup thickens slightly, about 10 minutes.
20
Season to taste with salt and pepper.
21
(Soup can be made 1 day ahead.
22
Cover and refrigerate.)
23
Add reserved crabmeat and 1/2 cup chopped parsley to soup.
24
Simmer just until crabmeat is heated through, about 2 minutes.
25
Ladle soup into bowls.
26
Spoon dollop of creme fraiche atop each.
27
Garnish with parsley sprigs and serve.

537

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/4 cup olive oil, 2 1 1/2-pound cooked whole crabs, meat removed, shells coarsely broken, meat and shells reserved, 10 cups water, 1 750-ml bottle of dry white wine, and more.

Yes, Crab and Roasted Red Bell Pepper Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crab and Roasted Red Bell Pepper Soup

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