Crab Bisque with Sweet Red Bell Pepper

Made for Daddy’s 40th Birthday!

ingredients

2 T EV olive oil
3 cups coarsely chopped red bell peppers (about 2)
1 cup chopped celery
2/3 cup coarsely chopped carrots
1/2 up coarsely chopped red onion
2 tsp cried tarragon
1/4 tsp cayenne pepper
2 - 14 1/2 oz cans diced tomatoes injuice
3 -8 oz bottles clam juice (or clam concentrate)
1 cup dry white wine
1 cup whipping cream
12 oz crabmeat

directions

Heat oil in heavy stockpot over med heat. Add peppers, celery, carrots & onion and saute until tender - about 12 minutes. Stir in tarragon and cayenne. Mix in tomatoes (with juice), clam juice and wine. Bring to a boil. Reduce heat to low and simmer to blend favors, stirring occasionally. Add cream and simmer 2 minutes longer. Stir in crabmeat. Cook until heated through, about 5 minutes. Serves 6.

Source: Kammy