Red Pepper Soup with Crab, Avocado and Lime - SippitySup

Ingredients

• 8 red bell peppers
• 3 tablespoons olive oil
• 1 stalk celery (thinly sliced)
• 1 medium onion (peeled and chopped)
• 1 leek white and light green parts thinly sliced and well rinsed in a colander)
• 5 gloves garlic (peeled and chopped)
• ½ cup brandy
• 2 quarts vegetable stock
• 1 sachet (consisting of 1 bay leaf, 5 sprigs thyme, and 1 teaspoon whole black peppercorns tied up in a cheesecloth bundle)
• ½ cup plain yogurt
• 2 tablespoons minced chives
• ½ teaspoon smoked paprika
• ½ teaspoon kosher salt (or to taste)
• ¼ teaspoon cayenne pepper (or to taste)
• 4 ripe avocados (peeled, seeded and cut into ½‑inch dice)
• 1 lime (zest only, as garnish)
• 6–8 steamed crab legs (substitute lump crab meat if you prefer)
• 8 lime wedges