Sweet Red Pepper Crab Bisque

• 2 Tbsp. olive oil
• 3 c. chopped sweet red peppers
• 3 green onions, chopped
• 1 c. chopped celery
• 2/3 c. chopped carrots
• 1/2 c. chopped red onion
• 2 tsp. salt
• 1/2 tsp. dried tarragon
• 1/8 tsp. ground red pepper
• 4 c. chopped tomatoes
• 1 1/2 c. whipping cream
• 1 c. dry sherry
• 2 Tbsp. rum
• 1/2 tsp. lemon juice
• 1/2 lb. lump crabmeat

1. In a 6-quart saucepan, heat oil over medium heat.
2. Add next 8 ingredients; cook, stirring occasionally, until vegetables are tender.
3. Add tomatoes; stir until well blended.
4. Stir in cream, sherry and rum.
5. Reduce heat to low and simmer 1 hour, stirring occasionally.
6. Stir in lemon juice and crab; cook 5 to 10 minutes longer or until crab is heated through.
7. Serve warm.
8. (Sherry is strong flavored; adjust to taste.)
9. Yields 8 to 10 servings.

olive oil, sweet red peppers, green onions, celery, carrots, red onion, salt, tarragon, ground red pepper, tomatoes, whipping cream, sherry, rum, lemon juice, lump crabmeat

Taken from www.cookbooks.com/Recipe-Details.aspx?id=454011 (may not work)