Crab Bisque With Sweet Red Bell Pepper

Recipe Ingredients

2 tablespoons	30ml	Extra-virgin olive oil
3 cups	438g / 15oz	Coarsely chopped red bell peppers - (about 2 large)
1 cup	62g / 2.2oz	Chopped green onions
1 cup	110g / 3.9oz	Coarsely chopped celery
2/3 cup	73g / 2.6oz	Coarsely chopped carrots
1/2 cup	31g / 1.1oz	Coarsely chopped red onion
2 teaspoons	10ml	Dried tarragon
1/4 teaspoon	1.3ml	Cayenne pepper
2		Diced peeled tomatoes in juice
3		Clam juice
1 cup	237ml	Dry white wine
1 cup	237ml	Whipping cream
12 oz	340g	Crabmeat

Recipe Instructions

Heat oil in heavy large pot over medium heat. Add bell peppers, 3/4 cup green onions, celery, carrots and red onion and saute until vegetables are tender, about 12 minutes. Stir in tarragon and cayenne.

Mix in tomatoes with juices, clam juice and wine. Bring to a boil.

Reduce heat to low and simmer 30 minutes to blend flavors, stirring occasionally. Add cream and simmer 20 minutes longer. Stir in crabmeat.

Cook until crab is heated through, about 5 minutes. Season with salt and pepper. Sprinkle with remaining 1/4 cup chopped green onions and serve.

Source:
The Museum Cafe, Great Falls, Montana

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