Seafood: Crab & Brie Bisque
Source of Recipe
internet
List of Ingredients
Enriched Fish Stock:
1 bot clam juice
1 med onion, chopped
2 garlic cloves, smashed
2 lrg mushrooms, sliced
1 1/4 cup dry sherry
1 3/4 cup water
6 peppercorns
2 bay leaves
2 sprg thyme (1/2 teaspoon dried)
Soup:
1/3 cup butter
1/3 cup flour
2 cup enriched fish stock (above)
1 cup milk
1 pkt lump crab meat, thawed and flaked (8 oz. pkg.)
2 1/2 cup milk
3/4 cup heavy cream
5 dsh Tabasco
1 1/2 tsp salt
8 oz Brie cheese, divided: 6 ounces/2 ounces
Chives, small amount, chopped, for garnish Recipe
Soup:
Melt butter in a 5 quart pot. Stir in flour and cook 2 minutes. Add enriched fish stock and 1 cup milk. Stir in and simmer 2 more minutes. Add crabmeat and heat gently 5 minutes.
Heat the remaining milk and cream with Tabasco and salt added in a large microwave-safe container until bubbles start to form around the edges. Do not boil. Add crab mixture.
Cut 6 ounces Brie cheese into small pieces, rind removed, and add to hot soup in microwave container. Stir to melt. Cut remaining 2 ounces of Brie into small pieces and reserve to add directly to soup bowls when serving.
Let soup stand 15 minutes to blend, then reheat in microwave on defrost setting for 5 minutes.
To serve:
Place a small piece of Brie in soup bowl. Ladle soup over and sprinkle with a few minced chives.
Time Management
Enriched fish stock may be prepared a day or two in advance and refrigerated until ready to complete soup. The rest of the soup should be made no more than 1-2 hours before serving. Reheat in microwave, being very careful not to boil.
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