Summer Soup?....Spicy Roasted Red Pepper and Crab Soup

With the weather turning warmer you may not be thinking soup mode, but it's also a great time for garden vegetables and for seafood! I chose a fun mix of red peppers and crab and put together an easy soup for the spring and summer. And since you know I like things with a little spice to them we are looking to add some jalapenos as well to this lovely little dish. This is actually quite easy, just make sure you pay attention to TPC notes on this one. They are critical! OK Let's Prep....

Here's What You Need:

• 4 Red Bell Peppers
• 1-2 Jalapeno Peppers
• 1 Onion, chopped
• 2 Garlic Cloves, minced
• 3 cups Chicken Stock (or vegetable stock) bouillon cubes work fine
• 1 Potato cubed (adds a nice thickness)
• 1 Carrot shredded (adds a subtle sweetness)
• Extra Virgin Olive Oil
• 2 Bay Leaves
• 3 Thyme Sprigs
• ½ lb Lump Crab meat (really rinse it)
• Sea Salt and FG Black Pepper, to taste
• Heavy Cream
• 1 Baguette and 1 Garlic Clove (sliced toasted and rubbed with garlic clove)

Roast the peppers directly on your stove top on the open flame. If you have an electric stove you can halve them and put them under your broiler until a nice black char shows. (About 15 minutes) Let cool and then roughly chop the roasted red peppers and set aside.

TPC NOTE: The heat from the jalapenos comes from the seeds and membrane. Adjust the heat you want by either leaving them there or removing them before chopping. ALSO the fumes from the jalapenos can be a little much so be careful and REALLY wash your hands when done handling the jalapenos. I have many a painful tale to tell you about not doing that correctly.

In a large pot, heat a splash of olive oil, add the onion, garlic, thyme, bay leaves some FG pepper then one cup of stock. Bring to a boil then lower the heat and simmer for about 5 minutes, until the onions and garlic begin to soften.

Add the carrots and potatoes and the rest of the stock. Bring to a boil again then lower the heat and simmer, stirring occasionally, until the potatoes begin to soften.

Add the roasted red peppers and return to a boil. Cover and simmer about 10 minutes.

Remove from heat and allow soup to cool slightly. Transfer the soup to a food processor or use an immersion blender or even a regular blender and puree until smooth.

TPC NOTE: When blending the soup be very careful. Do it in two batches and make sure to put a towel on top of the blender cap to hold it down when blending, as the steam will pop the top and splash hot soup all over you....IE not good.

Return to the saucepan to reheat and adjust the seasonings (Salt and pepper). Add the crab meat, and simmer the soup just until the crab is heated through. Serve in shallow soup bowls. Add some crab meat to the middle of the bowl to create a little mound. Drizzle in the heavy cream and garnish with Italian Parsley, or Chives and a little FG Pepper. Place the baguette slices around the bowl. And there you have it!

WINE NOTE: Since we are probably serving this during the warmer days, feel free to serve with a crisp white or even some champagne.

Until we do this again....

Enjoy....Have Fun...and Eat Well!

TPC