Ingredients
Scale
- 2 pounds Divine Flavor Tribelli Mini Sweet Peppers
- 2 tbsp olive oil
- 1 cup onions (chopped)
- 1/2 cup carrots (chopped)
- 1 cup celery (chopped)
- 4 cups seafood stock
- 1 tsp salt
- 1/2 tsp old bay seasoning
- pinch of smoked paprika
- 2 ears boiled corn (sliced off the cob)
- 1/2 cup heavy cream**
- 1/2 pound crab leg meat
- handful fresh parsley (for garnish)
- 1/2 cup oyster crackers for serving
Instructions
- Preheat oven to 500°F
- Wash and dry peppers
- Slice the top of each pepper and remove the seeds
- Slice each pepper in half the long way
- Place the peppers inside side down on a baking sheet, make sure they are not overlapping, you will need 2 large baking sheets to fit all the peppers
- Bake the peppers on the middle rack of the oven 1 sheet at a time for 25-30 minutes until the peppers are tender and skin is charred
- Remove from oven and immediately cover tightly with a sheet of aluminum foil
- Repeat with other sheet of peppers
- Meanwhile, In a large stock pot, heat the olive oil over medium heat
- Add the onions, carrots and celery, sauté for 6-8 minutes until the vegetables soften and start to brown a little, transfer to a bowl and set aside
- After about 20 minutes, remove the aluminum foil from the pans of peppers and carefully remove the charred skin of each pepper, it should come off easily
- Discard the pepper skins and put the roasted pepper meat into the bowl of your food processor*, process on high until completely smooth
- Transfer the puréed pepper to a large stock pot
- Add the seafood stock, salt, old bay and paprika, mix and bring to a low boil over medium heat
- Add the sautéd vegetables back into the pot and add the corn
- After about 2 minutes, reduce the heat to simmer and add the heavy cream**, stir
- Add in the crab meat, mix
- Ladle into bowls, garnish with fresh parsley and oyster crackers if desired
Notes
*If you would rather use an immersion blender you can, use it in the large pot once you have added the seafood stock
**This makes it creamier, you may omit if you like
- Prep Time: 1 hour
- Cook Time: 10 minutes
- Category: Main, Soup