Brie and Crab Soup
Serves 8
Brie and Crab Soup
Serves 8
1 Tbsp butter
2 Tbsp minced onion
2 Tbsp flour
1 cup chicken broth
1 tsp lobster base
1 cup whipping cream
1/4 cup Brie cheese, rind removed
8 pea pods
8 pieces of crabmeat
In a saucepan, over medium heat, melt the butter. Add the onion and cook, stirring constantly until the onions are soft and translucent. Do not let the onions brown.
Whisk in the flour, stirring constantly until incorporated. Add the chicken broth and lobster base, continue to whisk constantly until the mixture thickens. At this point, the soup can be covered and set aside until serving time.
Just before serving, heat the mixture and add the cream and Brie cheese. Do not let the soup boil. Do a taste test; if too salty, add a bit of cream. If not salty enough, add a bit of Kosher salt to taste.
Serve the soup in demitasse cups. Measure out approximately 2 Tbsp per cup. Open each pea pod and fill with a piece of crab. Lay the pea pod filled with crab across the top of the cup and serve.
This recipe is from the Fine Dining website. I could not get my page to link to the soup page, so I have copied it here. Please visit Peggy's site for fabulous recipes and entertaining ideas.