Ingredients
six red bell peppers, seeded and cut into quarters
one (32 ounce) carton chicken broth
one large potato, peeled and coarsely chopped
one quart half-and-half cream
one teaspoon salt
quarter teaspoon cayenne pepper to taste
half teaspoon garlic powder
half teaspoon dried basil
one pound cooked crabmeat
Instructions:
Put the red bell pepper quarters skin-side up on a broiler pan or baking sheet. Broil till the skins have blackened, then place them in a brown paper bag, or in a covered bowl and allow them to steam for approximately ten minutes to loosen the skins.
Once the skins have loosened, peel them off and discard. Coarsely slice the peeled, roasted peppers, and place into a large saucepan along with the chicken broth and chopped potato. Bring to a boil over high fire, then add the half-and-half, salt, cayenne pepper, garlic powder, and basil. Return to a boil, then reduce flame to medium and simmer for forty five minutes.
Once the potatoes have softened, add the soup in batches in a blender till smooth. Pour the pureed soup into another saucepan and stir in the crab. Heat over medium fire to warm through, about five minutes.
馃槝
