Instructions

1. 1 Place the red bell pepper quarters skin-side up on a broiler pan or baking sheet.
2. 2 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. 3 Once the skins have loosened, peel them off and discard.
4. 4 Coarsely chop the peeled, roasted peppers and place into a large saucepan along with olive oil and garlic.
5. 5 Sauté mixture until garlic starts to turn golden brown, then add onions, celery and carrots.
6. 6 Cook until onion becomes transparent and add prepared RC no added MSG Crab Base and chopped potato.
7. 7 Bring to a boil then add bay leaf and thyme. Reduce heat and simmer mixture covered until vegetables are soft and potatoes are thoroughly cooked, 20-25 minutes.
8. 8 Remove bay leaf and puree the mixture in a blender or immersion blender and strain.
9. 9 Bring strained mixture to a simmer and add prepared RC Classic Seasoned Cream Soup Mix, cayenne pepper and RC Umami Sensations® Mirepoix Powder.
10. 10 Add sherry and picked crab meat and simmer bisque for 10-15 minutes.
11. 11 Garnish with crab meat, crème fraîche and chopped chives.