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Amuse Bouche, a French term pronounced "uh-MYUZ-boosh"
is a small flavorful bite to wake up and amuse the taste buds,
usually served as guests are seated
at an elegant evening dinner party
This amuse bouche recipe is an easy delicious creamy spoonful of a
French brie cheese and seafood served
uniquely in demitasses
making for a special and unique treat to start a special gourmet dinner party
Amuse-Bouche, Brie and Crab Soup
recipe and photograph
created and originated by Peggy Bucholz for www.finedinings.com
Serves 8
8 pea pods
8 pieces fresh crabmeat
1 tablespoon butter
2 tablespoons onion, minced
2 tablespoons flour
1 cup chicken broth
1 teaspoon lobster base
1 cup heavy cream
1/4 cup Brie cheese (rind removed)
Trim and remove any strings from pea pods; slit them open, remove and discard peas; fill pods
with fresh crab meat; set aside.
In a saucepan over medium heat sauté onion in butter until tender, do not let
it brown. Whisk in flour, continue stirring 2 minutes. Add chicken broth and lobster base
mixing well until thickened. At this point
it can be covered and refrigerated then finished before serving.
Before serving, heat the mixture, stir in the heavy cream and cheese, do not boil.
Taste for seasoning; add Kosher salt if necessary or more
cream if too salty.
Spoon 2 tablespoons into each demitasse cup, straddle
a crab filled pea pod across the rim and serve this delicious amuse bouche.
Wine
recommendation: Pinot
Gris; Fumé Blanc
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