Crab And Roasted Red Bell Pepper Soup Recipes

Steps:

• Melt the butter in a large saucepan over medium heat. Place the red bell pepper, onion and garlic in the saucepan and saute for 5 to 10 minutes, or until tender.
• Pour in the chicken broth, stirring well, reduce heat to low and simmer for 30 minutes. Transfer to a blender and puree until smooth.
• Run the soup through a strainer and return the liquid to the saucepan over medium low heat. Stir in the heavy cream and the ground black pepper and allow to heat through, about 5 to 10 minutes.

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!

Steps:

• Slice the peppers in half lengthwise; remove stem, seeds and membrane. Place under the broiler skin side up until the skin turns black and blisters. Remove and immediately place in a small paper bag or plastic container with a tight lid. Place in the freezer for 10 minutes; this will loosen the roasted skin. Remove peppers and rub off the black skin with your fingers. Chop skinned peppers and set aside.
• Saute the butter, onions, and garlic until soft in a heavy bottomed soup pot on medium-low heat. Add the reserved red peppers, tomato paste, and chicken stock. Bring to a low boil, reduce the heat, and then simmer for 10 minutes. Stir in the heavy cream, cilantro, salt, and pepper. Stir in the cornstarch mixed with a little cold water to thicken. Simmer 5 minutes. *Let the soup cool slightly, and then blend in batches in a blender, or use an immersion blender to puree. Sprinkle the roasted corn over the soup before serving and top with a dollop of Cilantro Lime Sour Cream.
• In a mixing bowl, whisk all ingredients vigorously until light and creamy.

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:

• Broil peppers (with oven door partially open) 5 minutes each side or till blistering. Remove from roasting pan, place in dish, cover with clingfilm and leave ten minutes.
• Meanwhile, melt butter or margarine.
• Add onions and sauté till soft, but not brown.
• Remove skin from peppers, chop coarsely and add to onions. Pour in stock and spices plus a squeeze of lemon.
• Simmer 20-30 minutes uncovered.
• Remove from heat, allow to cool and then process in batches so that the soup is a little chunky but not puréed.
• Before serving, add sour cream or half-and-half and heat through.
• Will keep well in fridge 2-3 days. Can also be frozen.

Steps:

• Preheat oven to broil.
• Place the bell peppers on a baking sheet and broil on the top rack of the oven, using tongs to turn them as each side blackens. Place the blackened peppers in a paper bag, close tightly and allow them to cool for 20 to 30 minutes. Then peel the skin off the peppers and discard the stem and all the seeds. Chop the peppers and set aside.
• In a large pot over medium heat, saute the onion and garlic in the oil for 5 minutes, or until onion is translucent. Now add the chopped, roasted red bell peppers and saute for 2 to 3 more minutes.
• Next, add the chicken broth and the beans, stirring well. Using a blender, puree the soup in small batches and return to the pot over low heat for 5 minutes.

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:

• Heat the olive oil in a large pot over medium-high heat. Stir in the bell peppers, carrots, onions, celery, and garlic. Cook and stir the vegetables until soft, about 10 minutes. Stir in the chicken broth, rice, thyme, cayenne pepper, red pepper flakes, salt and pepper, and bring the mixture to a boil. Reduce heat, cover, and simmer until the rice and vegetables are tender, about 25 minutes. Remove from heat. and cool 30 minutes.
• Blend the cooled soup until smooth using an hand-held immersion blender directly in the pot. Or use a blender, and blend the soup in batches until smooth.

Steps:

• In a large saucepan, saute onion in butter for 2-3 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the red peppers, broth, basil and salt. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Cool slightly. , In a blender, cover and process soup in batches until smooth. Remove 1 cup to a small bowl; stir in cream. Return remaining puree to pan. Stir in the cream mixture; heat through (do not boil).