Crabmeat And Brie Soup Recipes

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AMUSE-BOUCHE, BRIE AND CRAB SOUP



Amuse-Bouche, Brie and Crab Soup image

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.

Provided by Mooseybear

Categories     Crab

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

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

Steps:

  • 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.

Nutrition Facts : Calories 196.7, Fat 18.5, SaturatedFat 11.5, Cholesterol 65.4, Sodium 194.3, Carbohydrate 4.6, Fiber 0.5, Sugar 0.9, Protein 3.6

CREAM OF BRIE SOUP



Cream of Brie Soup image

Very tasty soup. Great as a starter or light lunch. So good served in hollowed-out large Kaiser rolls!

Provided by Sandra

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes

Time 55m

Yield 4

Number Of Ingredients 9

¼ cup butter
1 small onion, minced
3 stalks celery, chopped
¼ cup all-purpose flour
4 cups chicken stock
½ pound Brie cheese with the rind, cubed
½ cup heavy cream
1 tablespoon green bell pepper, cut into very fine matchsticks
1 tablespoon red bell pepper, cut into very fine matchsticks

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.

Nutrition Facts : Calories 394.9 calories, Carbohydrate 10.5 g, Cholesterol 108.5 mg, Fat 33.5 g, Fiber 1.1 g, Protein 14.1 g, SaturatedFat 20.8 g, Sodium 1155 mg, Sugar 2.2 g

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