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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> UK

• Dietary Style

• Preparation Time

  Cooking Time - 60 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 1. Set the oven to broil, and preheat for 5 minutes. | 2. Place the red bell pepper quarters skin-side up on a broiler pan or baking sheet. Broil until the skins have blackened, then place them in a brown paper bag, or in a covered bowl and allow them to steam for approximately 10 minutes to loosen the skins. | 3. Once the skins have loosened, peel them off and discard. Coarsely chop the peeled, roasted peppers, and place into a large saucepan along with the chicken broth and chopped potato. Bring to a boil over high heat, then add the half-and-half, salt, cayenne pepper, garlic powder, and basil. Return to a boil, then reduce heat to medium and simmer for 45 minutes. | 4. Once the potatoes have softened, puree the soup in batches in a blender until smooth. Pour the pureed soup into another saucepan and stir in the crab. Heat over medium heat to warm through, about 5 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red bell pepper	6		seeded cut	-	-	-	-
chicken broth	1	carton		-	-	-	-
potato	1		peeled chopped	-	-	-	-
half cream	1	quart		-	-	-	-
salt	1	teaspoon		-	-	-	-
cayenne pepper	1/4	teaspoon		1.431	0.2548	0.054000000000000006	0.0777
garlic powder	1/2	teaspoon		5.1305	1.1273	0.2565	0.0113
basil	1/2	teaspoon		0.1016	0.0117	0.0139	0.0028
crabmeat	1	pound	cooked flaked	439.7343	0.0	87.7202	6.9813

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.