Crab and Brie Soup
Ingredients
- 1/2 stick butter
- 8 gumbo crabs (small hard-shell crabs)
- 1 medium onion, cut up
- 1 medium carrot, cut up
- 3 ribs celery, cut up
- 1 clove garlic, crushed
- 2 bay leaves
- 1/4 cup brandy
- 1 cup white wine
- 1 quart heavy whipping cream
- 1/2 cup butter
- 3/4 cup flour
- 8 oz. Brie cheese, rind removed
- 1/4 tsp. salt
- 1/8 tsp. white pepper
- 1/2 lb. jumbo lump crabmeat
- Pinch cayenne
Instructions
- 1
Heat the butter in a heavy kettle over medium heat. Crack the crabs with a meat pounder, add them to the butter, and sauté for five minutes.
- 2
Add the onion, carrot, celery, garlic, and bay leaves, and continue to cook until the vegetables soften.
- 3
Add the brandy. Bring it to a boil, then carefully touch a flame to it. After the flames die down, add the wine and bring that to a boil. After a minute or two, add two quarts of water and bring to a simmer. Keep the simmer going for about a half-hour.
- 4
Strain the soup and add the cream. Return to a simmer.
- 5
Heat the butter in another saucepan and stir in the flour. Make a blond roux, and whisk into the soup pot.
- 6
Slice the Brie into small pieces and add it to the pot. Stir until the cheese melts in completely. Add salt and pepper to taste.
- 7
Right before serving, put the lump crabmeat in the bottom of the bowls, and ladle the hot soup over it. Sprinkle a very little cayenne over it and serve.