Cream Of Brie With Lump Crabmeat Soup Recipes

CREAM OF BRIE SOUP

Steps:

• Melt the butter in a large saucepan over medium heat; cook the onions and celery until the onions are translucent, about 5 minutes. Stir in the flour, and cook for 3 minutes, stirring constantly. Gradually whisk in the chicken stock. Simmer until the celery is tender, about 20 minutes, stirring occasionally. Stir in the Brie cheese, and allow to melt for about 5 minutes.
• Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth, and pour into a clean pot. Heat the soup to almost simmering over medium-low heat. Pour in the cream. To serve, garnish with red and green pepper strips.

CREAM OF BRIE WITH LUMP CRABMEAT SOUP

Steps:

• Cook vegetables in a small amount of butter until tender. Bring milk and cream to a boil and add vegetables. Melt butter and add flour to make a thick paste Whisk beurre manie into milk mixture to desired consistency Season with seasonings. Bring back to a boil and add brie. Do not boil after cheese is added. Stir in crabmeat to warm. Serve, sprinkled with chopped fresh parsely.

KK'S CREAM OF CRAB SOUP

Steps:

• Gently remove cartilage from crab meat.
• Melt butter in a 2-3 quart sauce pan.
• Add the onion and cook 3-4 minutes - until translucent.
• Blend in flour and cook as a roux on medium-low heat until the flour-butter mixture "loosens", which indicates the flour is cooked (about 5 minutes).
• Off the heat, stir in chicken broth and sherry, return to the heat and simmer for 3 minutes.
• Add salt, pepper, milk and cream, then stir in Tabasco, cayenne and sugar.
• Use a little of the liquid to thin the tomato paste and stir it back into the soup.
• Cook on med-low heat until thickened, but do not let it boil.
• Taste it, and when the cream base is cooked and seasoned to your liking, add the crab.
• Heat gently another 5 minutes and serve.
• Serving suggestion: make a lightly sweetened whipped cream to dollop on top and serve with a small pitcher of the sherry to add at the table.
• A small amount of fresh chopped parsley around the edge of a soup plate is attractive, but don't use too much because you don't want to affect the flavor of the soup.

CREAM OF BRIE SOUP

Steps:

• In a 3 quart kettle, sauté the onion and celery in the butter until limp.
• Stir in the flour. Remove from the heat.
• Stir in the mil and chicken broth using a whisk to mix well.
• Return to the heat and simmer, stirring constantly until the soup thickens. Ad the cheese and stir until melted.
• Run this through a food processor or blender until smooth. Adjust seasonings with salt and pepper and serve hot.