Best Crab And Scallop Soup With Peppers And Peas Recipes

Roasted-Red-Pepper-and-Crab Soup Recipe - (5/5) image

Provided by á-21182

Number Of Ingredients 17

3 medium red bell peppers
2 medium yellow bell peppers
1/2 Spanish onion
4 stalks celery
2 1/2 teaspoons chopped fresh garlic
4 3/4 teaspoons paprika
3/4 cup tomato paste
1 1/4 teaspoons chopped fresh thyme
3/4 cup white wine
1/2 gallon chicken stock
3 ⁄8 cup heavy cream
Pinch cayenne pepper
1 teaspoon Worcestershire sauce
1/2 teaspoon Tabasco sauce
1 1/2 cups jumbo lump crabmeat
Canola oil as needed
Salt and pepper to taste

Steps:

Rough-chop the red and yellow peppers, Spanish onion, and celery. In a large stockpot set over medium heat, brown the peppers, onion, and celery in a small amount of canola oil. Add the garlic, paprika, tomato paste, and thyme and cook for 5 minutes. Add white wine and simmer until the volume is reduced by half. Add the chicken stock and simmer for 30 minutes. Add the heavy cream, cayenne pepper, Worcestershire sauce, and Tabasco sauce. Purée the soup in a blender until smooth and strain. Return purée to the stockpot, keeping it warm over low heat. Add the crabmeat and stir lightly. Season to taste with salt and pepper and serve.

Crab and Scallop Soup with Peppers and Peas image

Yield Serves 6

Number Of Ingredients 19

1 1 1/2-pound cooked Dungeness crab
5 quarts of water
1 8-ounce bottle clam juice
1 large onion, halved
1 large carrot, peeled
1/4 teaspoon dried thyme
1/4 teaspoon cayenne pepper
3 tablespoons butter
1 large onion, chopped
3 large garlic cloves, chopped
1 1/2 teaspoons curry powder
1/2 teaspoon ground turmeric
4 cups peeled 1-inch pieces butternut squash (about 1 3/4 pounds)
1 10-ounce potato, peeled, cut into 1-inch pieces
1 red bell pepper, cut into 1/4-inch strips
1 yellow bell pepper, cut into 1/4-inch strips
1 green bell pepper, cut into 1/4-inch strips
1 1/2 pounds bay scallops
1 1/2 cups frozen green peas, thawed

Steps:

Clean crab and crack; remove meat. Reserve shells and crab butter (gray-green coating inside crab shell). Refrigerate crab meat. Place shells and crab butter in 8- to 10-quart stockpot. Add water, clam juice, onion halves, carrot, thyme and cayenne. Boil over medium heat until liquid is reduced to 9 cups, about 1 1/2 hours. Strain stock.
Melt 2 tablespoons butter in heavy large Dutch oven over medium-high heat. Add chopped onion and garlic and sauté until tender, about 6 minutes. Add curry powder and ground turmeric and stir 1 minute. Add crab stock, butternut squash and potato. Simmer until vegetables are very tender, about 35 minutes. Transfer mixture to blender in batches and puree until smooth. Return to Dutch oven. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm before continuing.)
Melt 1 tablespoon butter in large skillet. Add all bell peppers and sauté until crisp-tender, about 2 minutes. Add bay scallops and sauté until almost cooked through, about 3 minutes. Add reserved crab meat and green peas and cook until heated through, about 3 minutes. Season with salt and pepper.
Ladle squash puree into bowls. Top with seafood mixture and serve.