Roasted Red Pepper Soup with Charred Corn and Crab

By MyFareFoodie • July 9, 2011 • 0 Comments

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Roasted Red Pepper Soup with Charred Corn and Crab — 1 of 5 Photo by MyFareFoodie

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Author Notes: As a Maryland native, I will make any excuse to eat crabs. Served hot or cold, this soup can be enjoyed any time of year, whether you're in Maryland or not. - MyFareFoodie

Serves 2

Olive oil
3 Red peppers
1/4 cup diced onion
1 Clove garlic, minced
splashes White wine
2 cups Chicken stock
1/2 teaspoon Thyme
1/4 teaspoon Crushed red pepper flakes
1 Ear corn
Fresh crab meat for garnish (lump, backfin, claw, etc)

Preheat broiler. Lightly coat whole peppers in olive oil and place on a baking sheet. Allow the skin to blister and blacken on each side under the broiler, rotating the peppers and roasting for approximately 10 minutes per side.
Place peppers in a bowl, cover with plastic wrap, and let sit for 20 minutes. After peppers have cooled, peel and discard the skin, stems, and seeds. Roughly chop into pieces.
In a pot, sauté diced onion in olive oil over medium heat until translucent. Add garlic and deglaze with a splash of white wine. Add chicken stock, peppers, thyme, and crushed red pepper and simmer for 30 minutes.
While simmering, heat olive oil in a large pan over medium high heat. Roll around a cleaned ear of corn until charred. The same can be done with frozen corn. Whole ears of corn can also be grilled, if desired.
Using a slotted spoon, transfer the pepper mixture to a food processor or blender and blend until smooth. Add more stock if necessary to thin out the soup. Pour into a bowl, top with charred corn and cleaned crab meat. Serve hot or cold and enjoy!