Sweet Red Pepper and Crab Bisque

The addition of red bell pepper adds color and flavor to the traditional smooth richness of bisque. Serve this soup with brunch or as a main course, with green salad and crusty bread.

Yield: 4 servings

Ingredients

• 2 tablespoons butter
• 1 cup finely chopped onion
• 1 cup chopped celery
• 1 cup chopped red bell pepper
• 1 1/4 teaspoons Old Bay or other seafood spice blend
• 3 cups fish stock or bottled clam juice
• 1/2 cup diced peeled russet potato
• 1/2 cup Half-and-Half or skim evaporated milk
• 1 pound crabmeat

Instructions

1. Melt butter in heavy medium saucepan over low heat. Add onion, celery, bell pepper and seasoning. Cover; cook 10 minutes, stirring twice.
2. Add stock and potato; bring to a boil. Reduce heat, cover partially, and simmer until potato is very tender, about 30 minutes.
3. Working in batches, puree soup in blender. Return soup to saucepan. Add Half-and-Half; bring to a simmer. Mix in crab. Season to taste. Cover; let stand for 1 minute.
4. Ladle into bowls.

Notes

You can make the bisque up to two days ahead; cover and refrigerate it after puréeing.