Crab Bisque With Sweet Red Bell Pepper

A simple and yummy soup from the RSVP section of Bon Appetit from The Museum Cafe, Paris Bigson Square Museum of Art in Great Falls, MT.

• Ready In: 1 hr 15 mins
• Serves: 6

Ingredients

• 2  tablespoons extra virgin olive oil
• 3  cups red bell peppers, coarsely chopped
• 1  cup green onion, chopped
• 1  cup celery, coarsely chopped
• 2⁄3 cup carrot, coarsely chopped
• 1⁄2 cup red onion, coarsely chopped
• 2  teaspoons dried tarragon
• 1⁄4 teaspoon cayenne
• 1 (29 ounce) can tomatoes with juice
• 24  ounces  clam juice
• 1  cup dry white wine
• 1  cup  whipping cream
• 12  ounces  crabmeat

Directions

1. Heat oil in heavy large pot over medium heat.
2. Add bell peppers, 3/4 cup green onions, celery, carrots and red onion and saute until vegetables are tender, about 12 minutes.
3. Stir in tarragon and cayenne.
4. Mix in tomatoes with juices, clam juice and wine.
5. Bring to boil.
6. Reduce heat to low and simmer 30 minutes to blend flavors, stirring occasionally.
7. Add cream and simmer 20 minutes longer.
8. Stir in crabmeat.