Brie Crab Soup Recipes

Steps:

• Sauté onions, shallots, and mushrooms in margarine for 5 minutes in a non stick skillet.
• Add 3 Tbsp sherry and chicken stock and simmer for 10 minutes.
• Add milk and cheese and stir until cheese is melted and soup begins to thicken.
• Combine cornstarch and remaining 3 Tbsp of sherry and stir into soup.
• Continue cooking until soup is thickened.
• Season with pepper and nutmeg.
• Taste; add salt if needed.

Steps:

• Trim and remove any strings from pea pods; slit them open, remove and discard peas; fill pods with fresh crab meat; set aside. In a saucepan over medium heat sauté onion in butter until tender, do not let it brown. Whisk in flour, continue stirring 2 minutes. Add chicken broth and lobster base mixing well until thickened. At this point the soup can be covered and refrigerated then finished before serving. Before serving, heat the mixture, stir in the heavy cream and brie cheese, do not boil. Taste for seasoning; add Kosher salt if necessary or more cream if too salty. Spoon 2 tablespoons into each demitasse cup, straddle a crab filled pea pod across the rim and serve. Wine recommendation: Pinot Gris; Fumé Blanc

Steps:

• 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 it brown. About 5-8 minutes.
• Whisk in the flour, stirring constantly until incorporated. Add the chicken broth and lobster base, continue to whisk constantly until mixture thickens. About 3-5 minutes tops, use your judgment
• 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 it boil.
• Do a taste test; if too salty, add more cream; if not salty enough, add Kosher salt to taste.
• Serve the soup in demitasse cups. Measure out approximately 2 tablespoons per cup.
• Open each pea pod and fill with a piece of crab meat. Lay the pea pod filled with the crab meat across the demitasse cup and serve.

Steps:

• Melt the butter in a large saucepan over medium heat; cook the onions and celery until the onions are translucent, about 5 minutes. Stir in the flour, and cook for 3 minutes, stirring constantly. Gradually whisk in the chicken stock. Simmer until the celery is tender, about 20 minutes, stirring occasionally. Stir in the Brie cheese, and allow to melt for about 5 minutes.
• Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth, and pour into a clean pot. Heat the soup to almost simmering over medium-low heat. Pour in the cream. To serve, garnish with red and green pepper strips.