Creamy Crab and Sweet Pepper Bisque

2 tablespoons butter or margarine

4 large stalks celery, finely chopped

2 large red bell peppers, cored, seeded, and finely chopped

4 tablespoons chopped pimientos

3 tablespoons all-purpose flour

16 ounces clam juice

1/2 cup dry sherry

2 cups heavy cream

2 cups half-and-half

1/2 teaspoon salt

1/2 teaspoon black pepper

12 ounces lump crabmeat, well picked over

Fresh chives for garnish

Step 1:

In a large saucepan, over moderate heat, heat butter. Add celery and saut� 7 minutes. Add red pepper and pimiento and cook until pepper is softened, about 12 minutes more.

Step 2:

Blend in flour, then gradually whisk in clam juice, stirring constantly, until smooth. Add sherry and cook, stirring, 3 to 4 minutes.

Step 3:

Add heavy cream, half-and-half, salt, and black pepper. Reduce heat to moderately low, and cook, uncovered, 30 minutes. Do not overheat or soup may curdle. (Can be made up to 1 day ahead to this point and refrigerated. Reheat gently over low heat.) Add crab, simmer another 2 minutes, and serve.

AUTHOR: Chyrel