Amuse bouche Brie cheese and crab soup recipe ... Brie Cheese,
crab, chicken broth and other ingredients in demitasse cup
Amuse
Bouche Brie Cheese and Crab Soup recipe and photograph
created bywww.finedinings.com all rights reserved - copyrighted
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) 8 pea pods 8 pieces fresh crab meat
In a saucepan over medium heat sauté onion in butter until tender but not
brown. Whisk in flour; continue cooking 2 minutes. Add chicken broth and lobster base stirring until thickened.
At this point
the soup can be made ahead, cooled, covered and refrigerated.
Trim and remove any strings from pea pods; slit them open, remove and discard peas; fill pods
with fresh crab meat.
Heat the soup over low heat, add cream and Brie cheese, do not boil; taste for seasoning.
Spoon 2 tablespoons soup in
demitasse cup, straddle crab filled pea pod on rim and serve.
