This sweet pepper crab soup has become a Christmas day buffet favorite in our family, although it’s not a typical holiday recipe. 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 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 cr?me fra?che.
Ingredients
- 6 red bell peppers, seeded and cut into quarters
- 1 (32 ounce) carton chicken broth
- 1 large potato, peeled and coarsely chopped
- 1 quart half-and-half cream
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon dried basil
- ¼ teaspoon cayenne pepper to taste
- 1 pound cooked crabmeat, flaked
Directions
Step 1
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
Step 2
Place red bell pepper quarters skin-side up onto a broiler pan or baking sheet.
Step 3
Cook under the preheated broiler until skins have blackened. Transfer bell peppers to a brown paper bag or a covered bowl and allow to steam until skins loosen, about 10 minutes.
Step 4
Peel skins off and discard. Coarsely chop peppers and place into a large saucepan along with chicken broth and potato. Bring to a boil, then add half-and-half, salt, garlic powder, basil, and cayenne pepper. Return to a boil, reduce heat to medium, and simmer until potatoes have softened, about 45 minutes.
Step 5
Pur?e soup in batches in a blender until smooth. Pour pur?ed soup into another saucepan and stir in crabmeat. Heat over medium heat until warmed through, about 5 minutes.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 352 | |
% Daily Value * | |
Total Fat20g | 25% |
Saturated Fat12g | 58% |
Cholesterol121mg | 40% |
Sodium1458mg | 63% |
Total Carbohydrate20g | 7% |
Dietary Fiber2g | 5% |
Total Sugars2g | |
Protein24g | |
Vitamin C20mg | 100% |
Calcium224mg | 17% |
Iron1mg | 6% |
Potassium790mg | 17% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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