Baked Goods
| Mock Crab And Roasted Pepper Soup (dairy) | |||
Contributed by Eileen Goltz |
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Ingredients10 cups vegetable broth or chicken broth
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Instructions
Char red bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel and seed peppers. Transfer peppers to blender. Add 2 tablespoons butter or margarine. Puree until mixture is smooth. Melt 3 tablespoons butter or margarine in heavy large pot over medium heat. Add flour and cook until mixture is golden brown, stirring occasionally, about 2 minutes. Gradually whisk in broth, then red pepper purée. Bring soup to boil. Simmer until flavors blend and soup thickens slightly, about 10 minutes. Season to taste with salt and pepper. (Soup can be made 1 day ahead. Cover and refrigerate.) Add reserved mock crabmeat and 1/2 cup chopped parsley to soup. Simmer just until mock crabmeat is heated through, about 2 minutes. Ladle soup into bowls. Spoon dollop of sour cream atop each. Garnish with parsley sprigs and serve. Serves 8 to 10.
Serving Size
Serves 8 to 10
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Please note that we are posting recipes on www.oukosher.org as a public service.
The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .
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