Potage Aux Poivrons Rouges (French Red Pepper Soup)

By Food52
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Ingredients

2 tablespoons unsalted butter

1 medium onion, peeled and chopped coarsely

1 medium carrot, peeled and sliced

3 cups vegetable stock

2 roasted red peppers, peeled, seeded and chopped coarsely

3/4 cups milk

1/2 teaspoon fresh thyme

1 teaspoon kosher salt

1/2 teaspoon white pepper

1/4 cup + 2 tbsp créme fraiche

2 tablespoons lump crabmeat

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