cybercat wrote:

> Went to lunch with a client at the Irregardless here in Raleigh, NC last
> week.
>
> (Yes, that's the name, no, it's not a word, I think that's the point.)
>
> This place is an old Raleigh fav, a lot of vegetarian and light fare. I
> usually get something called Neptune's Pasta with scallops and fettucini,
> sundried tomatoes, etc. but they had no scallops this time.
>
> So I got a soup and sandwich. The sandwich was nice--half a pumpernickel
> with melty swiss and all kinds of finely chopped vegetables. The include
> tabouleh (sp) as a side dish and it is always very fresh so I got that.
>
> To the point: We got cups of what the menu called "roasted red pepper crab
> bisue" and I expected a sweet pepper taste in this creamy soup but it was
> SPICY, clearly
> had hot peppers in it. I enjoyed it, though the spice nearly overpowered the
> crab. My client sent his back--it was just way too hot for him.
>
> Anyone ever made anything like this?

Not in soup form and not home-made, but a couple weeks ago I picked up a
little tub of a red red pepper and crab dip. I used it on crackers; it
was yummy. The peppers weren't hot; they were apparently bells.


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