10 cups vegetable broth or chicken broth
2 red bell peppers
5 tablespoons butter or margarine, room temperature
3 tablespoons flour
1/2 cup chopped fresh parsley
10 tablespoons sour cream
Fresh parsley sprigs
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.