SERVES 4

1 tablespoon butter
1 onion, sliced
1 celery stalk, sliced
1 red bell pepper, seeded and sliced
1 whole Dungeness crab, steamed whole and peeled, 1?2 cup crabmeat reserved for the relish
2 tablespoons tomato paste
2 cups dry white wine
4 cups chicken stock or broth, preferably homemade
2 cups heavy cream
2 ears fresh corn, kernels removed and reserved for the relish
Sweet Corn and Crab Relish (Recipe Below)

Place a large stockpot over medium heat. Add the butter, onion, celery, and red pepper and cook for about 10 minutes to let the vegetables slowly sweat. Add the crab shells to the pot, mashing with a wooden spoon to break up the shells and release the flavor. Add the tomato paste, stirring with the shells until it begins to caramelize.

Add the wine to deglaze the pan. Bring to a boil, then lower the heat to a simmer and reduce by half. Add the chicken stock and cook over medium heat until it boils. Then lower the heat to a simmer for 10 minutes. Add the cream and still at a simmer reduce the entire soup again by half.

Strain through a medium sieve, pressing the shells and vegetables to extract all the flavor. Pour the strained bisque into a clean pot and add the corn cobs and any crabmeat not used for the relish. Cook on low for 5 to 8 minutes, until the bisque is thickened. Remove the corn cobs. Ladle into soup bowls and garnish with a generous spoonful of the sweet corn and crab relish.

Sweet Corn and Crab Relish

PROTEIN, VEGETABLES, INSULIN TRIGGERS: LEVEL 2

1 1/2 cups corn kernels
1/2 cup lump crabmeat
1 jalapeño chile, seeded and finely diced
1 tablespoon chopped flat- leaf parsley
Juice from 1?2 lemon
1 shallot or 1?4 red onion, finely diced
Sea salt and freshly ground black pepper

If using ears, slice the kernels off the cobs. (Reserve the cobs to flavor the crab bisque.) Toss all the ingredients in a bowl. Serve immediately or store in an airtight container in the refrigerator.

Makes 2 cups

Excerpted from The Sexy Forever Recipe Bible by Suzanne Somers. Copyright © 2012 by Suzanne Somers Excerpted by permission of Ten Speed Press, a division of Random House of Canada Limited. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

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