Crab Bisque

By allie5jones

Ingredients

• 2 tablespoons olive oil
• 3 cups coarsely chopped red bell peppers (about 2 large)
• 1 cup chopped green onions
• 1 cup coarsely chopped celery
• 2/3 cup coarsely chopped carrots
• 1/2 cup coarsely chopped red onion
• 2 teaspoon dried tarragon
• 1/4 teaspoon cayenne pepper
• 2-14 oz. cans diced peeled tomatoes in juice
• 3-8 oz. bottles clam juice
• 1 cup dry white wine
• 1 cup whipping cream
• 12 oz. crabmeat

Details

Servings 6

Preparation

Step 1

1. In a heavy large pot over medium heat, heat the olive oil. When the oil is hot, add the bell peppers, 3/4 cup green onions, celery, carrots and red onion and saute until vegetables are tender, about 12 minutes.
2. Stir in dried tarragon and cayenne. Add the tomatoes with juices, clam juice and wine and mix. Bring to boil. Reduce heat to low and simmer 30 minutes to blend flavors, stirring occasionally.
3. Add the cream and simmer 20 minutes longer. Stir in the crabmeat and cook until the crab is heated through, about 5 minutes. Season the soup with salt and pepper. Sprinkle with remaining 1/4 chopped green onions and serve.