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Cream of Brie and Crabmeat Soup




Source of Recipe


Mansur's


List of Ingredients




3 tbls. cottonseed oil
2 cups finely diced onion, bell pepper and celery (2/3 cup each)
1 tsp. chopped garlic
2 ozs. blonde roux (equal parts butter and flour)
2 tbls. crab base (available at specialty food stores)
6 cups half-and-half
1/4 tsp. white pepper
1/4 tsp. Tabasco
1 tbl. dry Vermouth
1/8 tsp. lemon juice
1 tsp. Creole seasoning
6 ozs. Brie cheese, outer rind removed
8 ozs. fresh crabmeat (do not use frozen or thawed crabmeat)



Recipe



1. Heat oil in a 5-quart pot and sauté the vegetables and garlic until tender.

2. In another small pot, make the roux by melting 1/2 cup of unsalted butter and whisk in an equal part of flour until smooth and blended.

3. Add remaining ingredients, with the exception of the Brie and the crabmeat, to the vegetables and bring to a slow boil and thicken with hot blonde roux. Stir continuously until smooth and silky.

4. Add the Brie cheese and the crabmeat when ready to serve.
Do not bring to boil after cheese has been added.
Makes 8 cups or 4 bowls.