Sweet Red Pepper Crab Bisque - cooking recipe

Ingredients

2 Tbsp. olive oil
3 c. chopped sweet red peppers
3 green onions, chopped
1 c. chopped celery
2/3 c. chopped carrots
1/2 c. chopped red onion
2 tsp. salt
1/2 tsp. dried tarragon
1/8 tsp. ground red pepper
4 c. chopped tomatoes
1 1/2 c. whipping cream
1 c. dry sherry
2 Tbsp. rum
1/2 tsp. lemon juice
1/2 lb. lump crabmeat

Preparation

In a 6-quart saucepan, heat oil over medium heat.
Add next 8 ingredients; cook, stirring occasionally, until vegetables are tender.
Add tomatoes; stir until well blended.
Stir in cream, sherry and rum.
Reduce heat to low and simmer 1 hour, stirring occasionally.
Stir in lemon juice and crab; cook 5 to 10 minutes longer or until crab is heated through.
Serve warm.
(Sherry is strong flavored; adjust to taste.)
Yields 8 to 10 servings.