Amuse-Bouche, Brie and Crab Soup

Submitted by Mooseybear

"Don't be scared, time to get fancy! I am totally into elegant dishes, and this is one of my favorites. Amuse-Boushe "a little bite" of a flavorful soup to begin a dinner party. This is NOT a large quantity soup, it is designed to be a small taste, prior to dinner. COOKS NOTE: This can be made ahead of time."

 

• Ready In: 35mins
• Ingredients: 9
• Serves: 6

ingredients

• 1 tablespoon butter
• 2 tablespoons onions, minced
• 2 tablespoons flour
• 1 cup chicken broth
• 1 teaspoon lobster base
• 1 cup whipping cream
• 1⁄4 cup brie cheese (rind removed)
• 8 pea pods
• 8 pieces crabmeat

directions

1. 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.
2. 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
3. At this point, the soup can be covered and set aside until serving time.
4. Just before serving, heat the mixture and add the cream and brie cheese, do not let it boil.
5. Do a taste test; if too salty, add more cream; if not salty enough, add Kosher salt to taste.
6. Serve the soup in demitasse cups. Measure out approximately 2 tablespoons per cup.
7. 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.