Amuse-Bouche, Brie and Crab Soup

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READY IN: 35mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 1
    tablespoon butter
  • 2
    tablespoons onions, minced
  • 2
    tablespoons flour
  • 1
    teaspoon lobster base
  • 1
    cup whipping cream
  • 14
    cup brie cheese (rind removed)
  • 8
    pea pods
  • 8
    pieces crabmeat
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DIRECTIONS

  • 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.
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