Recipe - Crab Bisque With Sweet Red Bell Pepper

2 tablespoon Extravirgin olive oil
3 cup Coarsely chopped red bell
peppers, (about 2 large)
1 cup Chopped green onions
1 cup Coarsely chopped celery
2/3 cup Coarsely chopped carrots
One half cup Coarsely chopped red onion
2 teaspoon Dried tarragon
One fourth teaspoon Cayenne pepper
2 cn (14.5 oz) minced peeled
tomatoes in juice
3 Bottles (8oz) clam juice
1 cup Dry white wine
1 cup Whipping cream
12 ounce Crabmeat

Heat oil in heavy large pot over medium heat. Add bell peppers, Three fourths 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 One fourth cup chopped green onions and serve.

Recipe by: The Museum Cafe, Great Falls, Montana

Posted to MCRecipe Digest V1 #893 by LBotsko@aol.com on Nov 9, 1997