CREAMY CRAB AND SWEET PEPPER BISQUE

This creamy soup makes a delicious start to a meal. It can be cooked up to one day in advance. When guests arrive, all you do is add the crab, reheat briefly and garnish with fresh chives.

2 tablespoons butter or margarine
4 large stalks celery, finely chopped
2 large red bell peppers, cored, seeded, and finely chopped
4 tablespoons chopped pimientos
3 tablespoons all-purpose flour
16 ounces clam juice
1/2 cup dry sherry
2 cups heavy cream
2 cups half-and-half
1/2 teaspoon salt
1/2 teaspoon black pepper
12 ounces lump crabmeat, well picked over
Fresh chives for garnish

In a large saucepan, over moderate heat, heat butter. Add celery and sauté 7 minutes. Add red pepper and pimiento and cook until pepper is softened, about 12 minutes more.

Blend in flour, then gradually whisk in clam juice, stirring constantly, until smooth. Add sherry and cook, stirring, 3 to 4 minutes.

Add heavy cream, half-and-half, salt, and black pepper. Reduce heat to moderately low, and cook, uncovered, 30 minutes. Do not overheat or soup may curdle. (Can be made up to 1 day ahead to this point and refrigerated.

Reheat gently over low heat.) Add crab, simmer another 2 minutes, and serve.

Makes 8 servings
Source: Kitchen Secrets by Readers Digest