CRAB AND EGGPLANT BISQUE
Steps:
- preheat oven to 350. dice onions, garlic, celery, yellow and 1 of the orange bellpeppers. toss them in a bowl with olive oil, salt, peppers, and lemon thyme until fully coated. mix with crabmeat. set aside. slice eggplants in half and brush the flesh with olive oil and lightly salt and pepper. bake for 40 minutes. in a juicer or food processor, puree the carrot, red bellpepper and remaining orange bellpepper. set aside sauté the veggie/crabmeat mixture until onions are golden. about 15 minutes when the eggplants are golden on top, remove them from the oven and puree them in a food processor, adding half and half until a smooth, creamy texture is achieved. You might wish to remove the purple skin, as some find it too bitter. However, I find it lends a nice kick to an otherwise creamy soup. add eggplant mixture and carrot and veggie juice to the sauteed crab and veggies. Simmer. Stir in additional cream as needed. About 10 minutes. Add finely chopped green onions and a bit of parsley if desired. Kickback in the sunshine and enjoy!
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