Brie Cheese, Crab & Onion Soup PDF Print E-mail
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Written by Avinash Pooran   
Thursday, 23 June 2011 00:54

½ pound brie cheese, rind removed, softened at room temperature 1 pound jumbo lump crabmeat, picked for shells 4 white onions, sliced into half rounds 1 cup melted butter 1 cup chopped celery 1 cup sliced green onion tops ½... 

  • ½ pound brie cheese, rind removed, softened at room temperature
  • 1 pound jumbo lump crabmeat, picked for shells
  • 4 white onions, sliced into half rounds
  • 1 cup melted butter
  • 1 cup chopped celery
  • 1 cup sliced green onion tops
  • ½ cup chopped red bell pepper
  • ¼ cup diced garlic
  • 1 cup flour
  • 3 quarts chicken stock
  • 1 cup heavy whipping cream
  • 1 bay leaf
  • 2 whole cloves
  • 1 sprig fresh thyme
  • ½ tsp salt
  • ½ tsp black pepper
  • 2 tsp Louisiana Hot Sauce
  1. Into a 2-gallon stock pot melt butter over medium high heat, add celery, green onions, bell pepper, and garlic; sauté 3-5 minutes until vegetables are wilted
  2. Sprinkle in flour and whisk constantly until all is combined and a white roux is achieved
  3. Add chicken stock very slowly, until well mixed
  4. Blend in the cheese until thoroughly melted; add onions, whipping cream, bay leaf, cloves, and thyme; bring to a boil, reduce to simmer and cook for 30 minutes
  5. Remove bay leaf and thyme sprig
  6. Add crabmeat carefully, season with salt, pepper, and hot sauce

Serves 10-12