Creamy Crab and Sweet Pepper Bisque

By gizgaab

This creamy soup makes a delicious start to a meal. It can be cooked up to one day in advance. When guests arrive, all you do is add the crab, reheat briefly and garnish with fresh chives.
Preparation time: 15 minutes
Cook time: 55 minutes

Nutritional information:
1 serving:
Calories 345
Saturated Fat 15g
Total fat 30g
Protein 15g
Carbohydrate 9g
Fiber 1g
Sodium 517mg
Cholesterol 165mg

Ingredients

• 2 tablespoons butter or margarine
• 4 large stalks celery, finely chopped
• 2 large red bell peppers, cored, seeded, and finely chopped
• 4 tablespoons chopped pimientos
• 3 tablespoons all-purpose flour
• 16 ounces clam juice
• 1/2 cup dry sherry
• 2 cups heavy cream
• 2 cups half-and-half
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 12 ounces lump crabmeat, well picked over
• Fresh chives for garnish

Preparation

Step 1

Step 1:
In a large saucepan, over moderate heat, heat butter. Add celery and sauté 7 minutes. Add red pepper and pimiento and cook until pepper is softened, about 12 minutes more.

Step 2:
Blend in flour, then gradually whisk in clam juice, stirring constantly, until smooth. Add sherry and cook, stirring, 3 to 4 minutes.

Step 3:
Add heavy cream, half-and-half, salt, and black pepper. Reduce heat to moderately low, and cook, uncovered, 30 minutes. Do not overheat or soup may curdle. (Can be made up to 1 day ahead to this point and refrigerated. Reheat gently over low heat.) Add crab, simmer another 2 minutes, and serve.