Roasted Red Pepper And Crab Soup Recipe 55

Steps:

• Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the potatoes, celery, shallots, 1/2 teaspoon salt, and pepper to taste and cook, stirring frequently, until the potatoes begin to soften, about 5 minutes. Add the red peppers, sun-dried tomatoes, chicken broth and 1 cup water. Cover and bring to a simmer, then uncover and cook until the potatoes are tender, about 15 minutes.
• Transfer the soup and sour cream to a blender and, keeping the lid slightly ajar, puree until smooth. Season with salt and pepper and stir in half of the cilantro. Divide among bowls and sprinkle with the cheese and the remaining cilantro. Serve with the rolls.

Steps:

• Rough-chop the red and yellow peppers, Spanish onion, and celery. In a large stockpot set over medium heat, brown the peppers, onion, and celery in a small amount of canola oil. Add the garlic, paprika, tomato paste, and thyme and cook for 5 minutes. Add white wine and simmer until the volume is reduced by half. Add the chicken stock and simmer for 30 minutes. Add the heavy cream, cayenne pepper, Worcestershire sauce, and Tabasco sauce. Purée the soup in a blender until smooth and strain. Return purée to the stockpot, keeping it warm over low heat. Add the crabmeat and stir lightly. Season to taste with salt and pepper and serve.

Steps:

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

Steps:

• In a Dutch oven, saute onions in butter until tender. Add garlic; cook 1 minute longer. Add the potatoes, red peppers and broth. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Remove from the heat. Add pears with juice; let cool., Using a blender, puree soup in batches. Return to the pan. Stir in cayenne and black pepper. Cook until heated through. If desired, serve with chopped chives, heavy cream and croutons.