Roasted Red Pepper Soup Recipe

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Ingredients

4 red bell peppers
1 lg. onion
2 cloves garlic, minced
2 (16-oz.) cans reduced-sodium chicken broth, divided
3/4 c. sherry
2 T. all-purpose flour
1 T. butter-flavored granules
1 (16-oz.) can whole tomatoes, drained
1 c. skim milk
1 (8-oz. ctn.) light sour cream
2 T. lemon juice
1/2 tsp. salt
1/2 tsp pepper
8 T. lump crab meat

Directions

Place peppers on an aluminum foil-lined baking sheet. Broil peppers 5-1/2 inches from heat (with electric oven door partially opened) about 5 minutes on each side or until blistered. Place peppers in a large heavy-duty, zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel peppers; and discard seeds. Combine onion, garlic, and 1/4 cup broth in a saucepan; cook, stirring constantly until tender. Stir in sherry; simmer 15 minutes, stirring occasionally. Whisk in flour and butter granules; stir in remaining broth and tomatoes. Simmer 15 minutes, stirring occasionally. Stir in peppers and milk and cook 2 minutes, stirring constantly.

Process soup in batches in container of an electric blender until smooth, stopping once to scrape down sides. Stir in sour cream and remaining ingredients. Return to saucepan and cook over low heat just until thoroughly heated. (Do not boil.)

Yield: 8 cups

Note: Place 1 tablespoon of crab in center of each bowl of soup.

A Taste of Virginia Cookbook

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