ROASTED RED PEPPER AND CRAB SOUP
Although this is not a typical traditional holiday recipe, it has become a Christmas day buffet favorite in our family. Several years ago, we decided to forgo our traditional big sit-down dinner for a buffet because of everyone's increasingly different visiting/family obligations on that day. Everyone could eat whenever or if they chose to. I'd had this soup, which I loved, at several different restaurants over time. Through trial and error, I came up with my own recipe, which has been a hit. I serve it with a dollop of creme fraiche.
Provided by Gail L. Harris
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 1h40m
Yield 6
Number Of Ingredients 9
Steps:
- 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, 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 and chopped potato. Bring to a boil over high heat, then add the half-and-half, salt, cayenne pepper, garlic powder, and basil. Return to a boil, then reduce heat to medium and simmer for 45 minutes.
- Once the potatoes have softened, 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.
Nutrition Facts : Calories 352.3 calories, Carbohydrate 19.5 g, Cholesterol 120.5 mg, Fat 19.8 g, Fiber 1.5 g, Protein 23.7 g, SaturatedFat 11.6 g, Sodium 1458.2 mg, Sugar 1.7 g
CRAB AND RED PEPPER SOUP
A lighter version of your favorite seafood bisque. Adjust the ingredient amounts for flavor or thickness preference! It is delicious served alongside steamed broccoli and a piece of crusty bread!
Provided by Amanda
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 1h
Yield 2
Number Of Ingredients 13
Steps:
- Preheat the oven's broiler, and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Place the peppers, cut sides down, onto the prepared baking sheet.
- Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 5 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and dice. Set aside.
- Heat the olive oil in a large saucepan over medium heat. Stir in the celery, garlic, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the roasted red bell pepper and crabmeat, and season with rosemary and lemon pepper. Pour in the chicken stock, and simmer for 10 minutes. Slowly stir in the dry potato flakes, and cook until thickened.
- Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
- Return the pureed soup to the saucepan. Stir in the milk and sour cream, and cook over medium-low heat until heated through, about 5 minutes. Top with Asiago cheese before serving.
Nutrition Facts : Calories 251.1 calories, Carbohydrate 19.3 g, Cholesterol 88.1 mg, Fat 9 g, Fiber 2.9 g, Protein 22.8 g, SaturatedFat 3.8 g, Sodium 795.4 mg, Sugar 5.9 g
CRAB AND ROASTED RED PEPPER BISQUE RECIPE - (4.1/5)
Provided by á-32417
Number Of Ingredients 14
Steps:
- 1. Heat the olive oil over medium heat and sauté the onion until tender and translucent, about 5 to 7 minutes. Add the garlic and sauté for another minute. 2. While the onion is cooking, melt the butter over medium-high heat in a large pot. Once the butter is melted, whisk in the flour until smooth and cook for a minute (or until the mixture starts to brown). 3. Then, add the chicken broth, red peppers, tomato paste, crabmeat (if you want to garnish the soup with crabmeat, reserve a few ounces), Old Bay, cayenne pepper, and onion to the pot. Let the mixture simmer for 10 to 15 minutes or until smooth. 4. Use an immersion blender to puree the soup until smooth (you could also use an electric blender and puree in batches, returning the soup to the pot when it is pureed). 5. Add the heavy cream, red wine vinegar, and salt to the pot and let it simmer for 2-3 minutes, or until heated all the way through. 6. Garnish with crab meat, if you reserved any, and/or a swirl of half and half if desired. 7. Enjoy!
FONTINA-VEGETABLE CRAB SOUP
Cayenne pepper adds a hint of heat to rich, creamy soup loaded with vegetables and crab. Serve it as a first course or as a meal by itself.-Charlene Chambers, Ormond Beach, Florida
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 5 servings.
Number Of Ingredients 13
Steps:
- Pat corn dry; transfer to a greased 15x10x1-in. baking pan. Bake at 450° for 12-15 minutes or until lightly browned, stirring once., Meanwhile, in a Dutch oven, saute the onion, red peppers and celery in oil until tender. Add garlic; cook 1 minute longer. Stir in the broth, thyme, cayenne and corn. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes., Combine flour and cream until smooth. Gradually stir into broth mixture; add cheese. Bring to a gentle boil; cook and stir for 2 minutes or until thickened and cheese is melted. Top servings with crab.
Nutrition Facts : Calories 366 calories, Fat 24g fat (13g saturated fat), Cholesterol 99mg cholesterol, Sodium 1169mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 2g fiber), Protein 14g protein.
FIRE ROASTED RED PEPPER SOUP WITH CILANTRO CREAM AND GRILLED CAJUN SHELLFISH
Steps:
- For the soup: Add 2 tablespoons olive oil to a saute pan over medium-high heat. Once hot, add the olive oil, garlic and onion and saute until translucent.
- Roast the peppers on an open flame until charred; place in plastic bag to sweat; remove skin and seeds. Puree the peppers and add to onions and garlic. Add the tomatoes, tomato paste, chicken base, and water; bring to a simmer. Simmer for 20 minutes.
- Add basil, thyme, salt, pepper, and Cajun spice, to taste. Puree the mixture through a food mill and serve hot.
- For the cilantro cream: Place all ingredients in a food processor and puree until smooth. Season with salt and pepper, to taste. Place mixture in piping bag or plastic dispensing bottle. Pipe a line on Fire Roasted Red Pepper Soup and run a toothpick through to create a design.
- For the Lime Grilled Cajun Seafood: Combine all ingredients except for seafood, mix well. Add seafood and marinate for 10 minutes prior to cooking. Cook seafood until done on grill or under broiler. Serve hot as a topping for Fire Roasted Red Pepper Soup or as a topping for pasta, salads, or as an appetizer. Some of the marinade may be served as a dipping sauce.
- For the Corn Hash: Grill or roast corn until tender. Remove corn from cob with French knife. Saute onion in olive oil and add remaining ingredients. Serve as a topping for Fire Roasted Red Pepper Soup.
ZUPAS ROASTED RED PEPPER SOUP
This recipe is from a restaurant in the area called Zupas that I just learned about today. They shared two of their recipes with the public and this was one of them.
Provided by Sabia
Categories Onions
Time 45m
Yield 3 quarts, 12 serving(s)
Number Of Ingredients 12
Steps:
- Start by melting 2 tablespoons of butter in a medium sized soup pot.
- When melted add diced onion, celery, thyme, basil, cayenne pepper, salt and garlic. Sautee vegetables for about 10 minutes until the vegetables are tender, stirring frequently.
- Add the water, vegetable base, heavy cream, and roasted red peppers into the soup pot and bring to a simmer.
- Place the burr mixer in the soup and blend until the soup has a smooth texture. Add the bay leaf and simmer for an additional 20 minutes. pick out the bay leaf to finish.
Nutrition Facts : Calories 131.8, Fat 11.5, SaturatedFat 7, Cholesterol 39, Sodium 1225.9, Carbohydrate 7.2, Fiber 1.7, Sugar 1.4, Protein 1.6
PEPPER CRAB CREAM SOUP
This is a thick bisque-like soup chock full of pepper onion and crab. I have made this for several restaurants I worked at.
Provided by dogfool1960
Categories Crab
Time 1h5m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Sauté the onions and bell peppers in 4 oz. of butter until soft and transparent.
- In a large stock pan add heavy cream, crab meat, onions and peppers, tomato sauce, cayenne, paprika, and white pepper.
- Heat the ingredients till just boiling, taking care not to scald or burn.
- In another pan, melt butter; add flour making a roux.
- Slowly add to cream mixture until soup is thick, smooth and creamy.
Nutrition Facts : Calories 974.8, Fat 90.8, SaturatedFat 55.8, Cholesterol 378.5, Sodium 609.2, Carbohydrate 18.4, Fiber 3.3, Sugar 4.5, Protein 26.2
CRAB AND ROASTED RED BELL PEPPER SOUP
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.
CRAB BISQUE WITH SWEET RED BELL PEPPER
Steps:
- Heat oil in heavy large pot over medium heat. Add bell peppers, 3/4 cup green onions, celery, carrots and red onion and sauté until vegetables are tender, about 12 minutes. Stir in tarragon and cayenne. Mix in tomatoes with juices, clam juice and wine. Bring to boil. Reduce heat to low and simmer 30 minutes to blend flavors, stirring occasionally. Add cream and simmer 20 minutes longer. Stir in crabmeat. Cook until crab is heated through, about 5 minutes. Season with salt and pepper. Sprinkle with remaining 1/4 cup chopped green onions and serve.
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- Melt butter in a large sauce pan. Add diced onion and cook until soft, about 10 minutes. Pour in tomatoes (open can first). Add chopped red bell peppers, and red pepper flakes.
- Next, the stock needs to make its way to the pot. Pour it in, stir, return to boil. Reduce heat to a fast simmer. Stir occasionally Part of the liquid will evaporate and condense the flavors.
- Puree with an immersion blender. Or regular blender. Or food processor. Use whatever you have. I prefer an immersion blender because it appeals to my lazy side. Firstly, you just stand right up there and puree the stuff in the same pot from whence it got cooked. Secondly, no transferring from pot to blender or food processor. I always burn the stew out of myself trying to do that.
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