Crab and Red Pepper Soup

Name: Crab and Red Pepper Soup
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 2
Cuisine: Global
Ingredients: 1 large stalk celery, diced; 237 milliliters chicken stock; 170 grams white crabmeat, drained, flaked; 1 teaspoons dried rosemary; 59 milliliters fat-free milk; 1 clove garlic, diced; 0 teaspoons lemon-pepper seasoning; 1 teaspoon olive oil; 118 milliliters dry potato flakes; 1 red bell pepper, seeded and quartered; 2 Tbsps sour cream; 1 smalls sweet onion, chopped

Crab and Red Pepper Soup might be just the main course you are searching for. This recipe covers 28% of your daily requirements of vitamins and minerals. One serving contains 270 calories, 23g of protein, and 7g of fat. This recipe serves 2. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes roughly 1 hour. Head to the store and pick up garlic, bell pepper, olive oil, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. It is a good option if you're following a gluten free and pescatarian diet.

Instructions

Preheat the oven's broiler, and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil.

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Aluminum Foil

Baking Sheet

Oven

Place the peppers, cut sides down, onto the prepared baking sheet.

Ingredients you will need

Peppers

Equipment you will use

Baking Sheet

Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 5 minutes.

Ingredients you will need

Peppers

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Broiler

Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and dice. Set aside.

Ingredients you will need

Peppers

Wrap

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Plastic Wrap

Bowl

Heat the olive oil in a large saucepan over medium heat. Stir in the celery, garlic, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the roasted red bell pepper and crabmeat, and season with rosemary and lemon pepper.

Ingredients you will need

Roasted Red Peppers

Lemon Pepper

Olive Oil

Crabmeat

Rosemary

Celery

Garlic

Onion

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Sauce Pan

Pour in the chicken stock, and simmer for 10 minutes. Slowly stir in the dry potato flakes, and cook until thickened.

Ingredients you will need

Chicken Stock

Instant Potatoes Flakes

Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.

Ingredients you will need

Soup

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Kitchen Towels

Blender

Pot

Return the pureed soup to the saucepan. Stir in the milk and sour cream, and cook over medium-low heat until heated through, about 5 minutes. Top with Asiago cheese before serving.

Ingredients you will need

Asiago Cheese

Sour Cream

Milk

Soup

Equipment you will use

Sauce Pan

Equipment

Ingredients

Servings:

1large stalk

celery, diced 237milliliters

chicken stock 170grams

white crabmeat, drained, flaked 1teaspoons

dried rosemary 59milliliters

fat-free milk 1clove

garlic, diced 0teaspoons

lemon-pepper seasoning 1teaspoon

olive oil 118milliliters

dry potato flakes 1

red bell pepper, seeded and quartered 2Tbsps

sour cream 1smalls

sweet onion, chopped

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. You could try Hanna Chardonnay. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 20 dollars per bottle.