Please consult the OU's guidelines for checking fruits and vegetables.

Mock Crab and Roasted Pepper Soup
Mock Crab and Roasted Pepper Soup Eileen Goltz | Dairy
1 hour, 5 minutes 15 minutes
10 minutes
40 minutes
8 to 10 servings

  • 10 cups vegetable broth
  • 2 red bell peppers
  • 5 Tablespoons butter or margarine, room temperature
  • 3 Tablespoons flour
  • ½ cup chopped fresh parsley
  • 10 Tablespoons sour cream
  • Fresh parsley sprigs

  1. 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.
  2. Transfer peppers to blender. Add 2 Tablespoons butter or margarine. Puree until mixture is smooth.
  3. 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.*
  4. Add reserved mock crabmeat and 1/2 cup chopped parsley to soup. Simmer just until mock crabmeat is heated through, about 2 minutes.
  5. Ladle soup into bowls. Spoon dollop of sour cream atop each. Garnish with parsley sprigs and serve.
  • * The soup can be made 1 day ahead up to this point. Cover and refrigerate.

Kashrut Instructions


DESCRIPTION: Fresh Chives, basil, cilantro, dill, mint, oregano, parsley, rosemary, sage, and thyme are often used as spices or garnishing.

Please Note: Curly leaf parsley is very difficult to check. It is therefore recommended that only flat leaf parsley be used.

INFESTATION: Aphids, thrips and other insects may often be found on the leaves and stems of these herbs. Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water.

Vegetable spinners, power hoses, and light boxes are not always available in the home. We therefore recommend the following alternate procedure.

RECOMMENDATION: In order to determine if a particular bunch of herbs is infested prior to washing, bang it several times over a white cloth. This is most important when checking oregano, rosemary, sage and thyme. If only one or two insects are found proceed with the steps below. If three or more insects are detected in a particular bunch of herbs it should not be used.


  1. Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated unscented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.)
  2. Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
  3. Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
  4. Check both sides of each leaf under direct light.
  5. If one or two insects are found, rewash the herbs.
  6. If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.

Please note: To prepare herbs such as cilantro, dill, or parsley for use in soups, wash them thoroughly and place in a cooking bag.