Red Bell Pepper Soup with Lump Crab Meat


1 large onion
4-6 large red peppers
1/2 quart whipping cream
1/2 quart half & half
10 ounces chicken broth
salt & pepper
corn starch
3 tablespoons butter
lump crab meat


Saute onion and red peppers in butter in skillet. In separate pan, combine whipping cream, half & half, chicken broth, salt & pepper to taste. Add peppers and onions to mixture. Bring to a boil. Thicken with corn starch. Puree in blender. Add soup to bowl and top with desired amount of fresh lump crab meat.



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