WOW! YUM! This was DELICIOUS! I have had this recipe open on my computer for about a week now. I bought all the ingredients and then I just kept putting it off. I'm so glad I finally made this today, it was the perfect Sunday afternoon lunch!
Roasted Red Pepper & Crab Bisque
1 tablespoon olive oil
2 leeks, white and light green parts only, chopped
5 garlic cloves, minced
1/4 cup unsalted butter
1/4 cup flour
4 cups chicken stock
1 16-ounce jar roasted red peppers, drained and chopped (or about 5-6 fresh red peppers roasted, pealed and chopped) (for about $2 a pepper here vs. $3.25 for the jar, I went for the jar this time!)
1 6 oz can tomato paste
12 oz fresh lump crabmeat (I used canned because our commissary doesn't carry fresh and I don't speak/read enough Japanese to find it at the local market yet. I ended up needing 4 of the 6oz cans. After you drain them, you end up with a 3 oz of meat per can)
1/2 teaspoon dried basil
1/4 cup heavy cream
1/2 tbsp balsamic vinegar
2 teaspoons salt
Heat olive oil in a medium saucepan over medium heat and sauté leeks for 5 to 7 minutes or until tender. Add garlic and sauté 1 additional minute.
Meanwhile, melt butter over medium high heat in a large stockpot. Whisk in flour until smooth and cook one minute or until mixture starts to brown. Add chicken stock, red peppers, tomato paste, 10 ounces crabmeat, basil, and sautéed leeks to the stockpot and simmer for 10 to 15 minutes or until thickened. Use an immersion blender to puree soup until mostly smooth (I like mine a little chunky).
Add heavy cream, balsamic vinegar, and salt to the stockpot and simmer for 2 to 3 minutes to incorporate all the flavors. Scoop into serving bowls (this was excellent in a bread bowl) and garnish with remaining 2 ounces crabmeat.
Makes 4-6 servings.