Manufacturing the finest bases, sauces, and desserts with the taste and aroma of made-from-scratch recipes.
2 Gallons Total Yield
Soups / Seafood Bisques & Chowders
Place seeded red bell pepper halves skin-side up on a broiler pan or baking sheet. Broil under high heat until skins are charred and blackened. Transfer immediately to a brown paper bag or covered bowl to steam for 10 minutes. Peel off loosened skins and coarsely chop the roasted pepper flesh.
In a large stockpot, heat 1 Tbsp. olive oil over medium heat. Add chopped roasted peppers and 2 cloves minced garlic; sauté until garlic turns golden brown. Stir in diced onions, celery, and carrots, cooking until onions are translucent. Add 3 qts. prepared RC No Added MSG Crab Base and coarsely chopped potatoes.
Bring stockpot to a boil, then stir in 1 bay leaf and 1 tsp. fresh thyme. Reduce heat, cover, and simmer for 20 to 25 minutes until potatoes and vegetables are thoroughly soft. Remove and discard bay leaf. Puree mixture until smooth using an immersion or stand blender, then strain through a fine mesh chinois into a clean pot.
Return strained vegetable puree to a gentle simmer. Whisk in 1 gallon prepared RC Classic Seasoned Cream Soup Mix, ¼ tsp. cayenne pepper, and 2 tsp. RC Umami Sensations® Mirepoix Powder. Stir in 6 oz. sweet sherry wine and 3 lbs. picked crabmeat. Simmer bisque gently for 10 to 15 minutes to allow flavors to marry.
Ladle hot bisque into warm soup bowls. Garnish each serving with reserved lump crabmeat, a swirl of crème fraîche, and finely chopped fresh chives.
Velvety Body & Starch Thickening: Pureeing simmered potatoes directly into the roasted red pepper broth builds natural starch thickness before incorporating RC Classic Seasoned Cream Soup Mix, ensuring exceptional steam table stability without curdling.
Seafood & Vegetable Umami Alignment: RC No Added MSG Crab Base supplies rich, authentic ocean depth while RC Umami Sensations® Mirepoix Powder enhances the natural sweetness of charred bell peppers and aromatics.
Garnish Touch: A drizzle of extra virgin olive oil or chili-infused oil alongside crème fraîche enhances visual appeal and cuts through the rich cream.
