Crab Bisque with Sweet Red Bell Pepper

Heat oil over medium heat. Add peppers, green onions, celery, carrots, and onion and saute about 12 minutes. Stir in tarragon and cayenne. Mix in tomatoes with juices, chicken broth, and wine. Bring to a boil. Reduce heat to low and simmer 30 minutes to blend flavors, stirring occasionally. Add cream and simmer 20 minutes longer. Stir in crab meat and cook until heated, about 5 minutes. Season with salt and pepper.

NOTE: I found this in the November 1997 Bon Appetit and this is half the recipe, which easily fed us dinner and we'll have lunch with half a sandwich, too! The recipe called for clam juice, but I used that in a fish stew once and it was way too fishy smelling for me, so I substituted chicken broth. I also used cooking wine since I never know what to use when they don't give me a specific wine! I bought two cans of crab which said they were six ounces but were 4.5 ounces drained. I also used a can of tomatoes with diced sweet chilies (NOT Rotelle). The bisque was very thick and very flavorful. The recipe said to reserve some green onions for garnish, but I don't ever do that. I also bought some shredded carrots at Publix and then just chopped them up fine for the bisque.