Delicious Crab bisque

This soup was such a treat. It was delicious, warm and filling. The perfect combo on a cold winter night. Even more than that it was a seafood soup. That's kind of a treat in this house, since I made the decision to plunge into school debt. This soup was well worth it...

According to Cake, Batter and Bowl - the creator of this recipe - it is a mere $5.30 per serving and makes 4 servings, but I think we had 6 hearty bowls worth. 

Crab & Red Pepper Bisque

{Cake, Batter and Bowl}

Ingredients:
1 tablespoon olive oil
2 leeks, white and light green parts only, chopped [I left these out]
3 garlic cloves, minced
1/4 cup unsalted butter
1/4 cup flour
4 cups chicken stock
1 12-ounce jar roasted red peppers, drained and chopped
1/4 cup tomato paste
1 pound fresh lump crabmeat
1/2 teaspoon dried basil
1 cup heavy cream
3 tablespoons red wine vinegar
2 teaspoons salt

Directions:

1. Heat olive oil over medium heat and sauté leeks for 5 to 7 minutes or until tender. 
2. Add garlic and sauté 1 additional minute.
3. Meanwhile, melt butter over medium high heat in a large stockpot. Whisk in flour until smooth and cook one minute or until mixture starts to brown. 
4. Add chicken stock, red peppers, tomato paste, 14 ounces crabmeat, basil, and sautéed leeks to the stockpot and simmer for 10 to 15 minutes or until thickened. 
5. Use an immersion blender to puree soup until smooth. [I do not have an immersion blender. Instead I removed approx 3Cups at a time and blended in a blender then added back into the pot. I wanted it a little chunkier and choose not to blend everything]
6. Add heavy cream, red wine vinegar, and salt to the stockpot and simmer for 2 to 3 minutes or until heated through. 
7. Scoop into serving bowls and garnish with remaining 2 ounces crabmeat. [I didnt not reserve crab for the topping]

[Nutrition: 687 calories, 55.3g fat, 2.5g fiber, 14.8g protein per serving]