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1. Add butter to stockpot. Melt over medium heat.
2. Add flour and stir continuously for 2-3 minutes.
3. Stir in reserved artichoke liquid, seafood stock, heavy cream and milk. Stir well after introducing each ingredient.
4. Bring to a gentle boil over medium-high heat.
5. Stir in chopped fresh basil, seasoned salt, white pepper, and hot pepper sauce.
6. Fold in chopped artichoke hearts and lump crab.
Sauce:
1. Place bell pepper flesh in blender with 2 tablespoons of olive oil and process until smooth.
2. Transfer sauce to plastic squeeze bottle.
To Serve:
1. Serve hot in individual soup bowls.
2. Top each serving with roasted bell pepper sauce.
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